Yeast Free Asian-Style Chicken Lettuce Wraps
These vibrant, hand-held wraps are packed with savory ground chicken, earthy shiitake mushrooms, crunchy water chestnuts, and a glossy sauce that hits every note ā tangy, a little sweet, and warmly spiced with fresh ginger and turmeric. The butter lettuce cups keep things light and crisp, making each bite feel fresh and satisfying at the same time. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit because every component is built from whole, unprocessed ingredients ā no soy sauce, no fermented condiments, no hidden yeast extracts lurking in the pantry. Coconut aminos and apple cider vinegar do the heavy lifting in the sauce, delivering that deep, umami-forward flavor without anything that would raise a red flag. The whole filling comes together in a single skillet in well under 15 minutes of active cooking, so it's genuinely weeknight-friendly. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make it feel like something you'd order at a restaurant ā except you made it yourself, and you know exactly what's in it.
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Learn more āIngredients
4 servings
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp turmeric
- 1 tsp honey
For the filling
- 1 tbsp coconut oil
- 1 lb ground chicken
- 4 oz shiitake mushrooms, stems removed, caps finely diced
- 1 medium carrot, peeled and finely diced
- 1 can (8 oz) water chestnuts, drained and finely chopped
- 3 scallions, thinly sliced (white and green parts separated)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
For serving
- 1 head butter lettuce, leaves separated and washed
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, apple cider vinegar, grated ginger (sauce portion), turmeric, and honey until combined. Set aside.
- 2
Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering. Add the white parts of the scallions, garlic, and grated ginger (filling portion) and cook, stirring constantly, until fragrant and softened, about 1 minute. Watch closely, as the garlic can brown quickly.
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