AIP Friendly Ginger-Scallion Chicken Lettuce Wraps
These wraps hit every note you want in a weeknight dinner — savory, bright, a little warming from the ginger, and genuinely fun to eat. The filling comes together in a single skillet, with ground chicken cooked down and tossed with shredded carrots, zucchini, garlic, and fresh ginger before getting coated in a glossy sauce made from coconut aminos, apple cider vinegar, and a touch of honey. Arrowroot starch thickens everything beautifully without any grain-based thickeners, which is exactly the kind of swap that makes this approach work so well for an elimination-style protocol. Turmeric and ground ginger layer in warmth and color, while the scallion greens stirred in at the end keep things fresh and a little sharp. Butter lettuce cups do the heavy lifting as the wrap, giving you that satisfying crunch and cool contrast against the hot filling. A squeeze of lime right before serving ties it all together. Makes four servings, so it's just right for a family dinner or a couple of days of easy lunches.
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Learn more →Ingredients
4 servings
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp arrowroot starch
For the filling
- 1 tbsp coconut oil
- 1 lb ground chicken
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 cup shredded carrots
- 1 cup zucchini, finely diced
- 6 scallions, thinly sliced (white and green parts separated)
- ½ tsp turmeric
- ¼ tsp ground ginger
- ½ tsp salt
For serving
- 1 head butter lettuce, leaves separated and washed
- 1 lime, cut into wedges
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, apple cider vinegar, honey, and arrowroot starch until the starch is fully dissolved and no lumps remain. Set aside.
- 2
Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering and the oil coats the pan.
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