Almond Free Ginger-Scallion Chicken Lettuce Wraps
These lettuce wraps are the kind of meal that feels light and fresh but still hits every savory, satisfying note you're craving. Ground chicken gets cooked down with fresh garlic, grated ginger, shredded carrots, and zucchini, then coated in a glossy sauce made from coconut aminos, apple cider vinegar, honey, and arrowroot starch — no soy, no nuts, just clean, bold flavor. The arrowroot does a beautiful job thickening the sauce so it clings to every bite rather than pooling at the bottom of the lettuce cup. Butter lettuce leaves act as the perfect natural vessel — cool, crisp, and sturdy enough to hold a generous scoop of filling. A squeeze of fresh lime and a scatter of cilantro right before serving brighten the whole dish and tie the ginger and turmeric together. This is a great option when you need something that feels restaurant-worthy but comes together in a single skillet with zero fuss about hidden tree nut ingredients in sauces or seasonings. Serve it straight from the pan while everything is still warm and the lettuce is still crisp for the best possible bite.
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Learn more →Ingredients
4 servings
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 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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