Artificial Flavors Free Ginger-Scallion Chicken Lettuce Wraps
These lettuce wraps are the kind of meal that looks impressive on the table but comes together in a single skillet with minimal fuss. The filling is packed with ground chicken, shredded carrots, zucchini, and a double hit of ginger — both fresh and ground — so every bite has real, layered flavor that doesn't need any help from a bottle of artificial seasoning. Coconut aminos stand in for soy sauce and bring a naturally savory, slightly sweet depth, while apple cider vinegar and a touch of honey round out the sauce without any synthetic additives. Arrowroot starch thickens everything beautifully, so the sauce clings to the chicken and vegetables rather than pooling at the bottom of the lettuce cup. Butter lettuce leaves make the perfect edible vessel — cool, crisp, and just sturdy enough to hold a generous scoop of filling. A squeeze of fresh lime and a handful of cilantro at the end brighten the whole dish and make it feel fresh and vibrant. It's a genuinely satisfying weeknight dinner that proves clean, whole ingredients can deliver bold, restaurant-worthy flavor every single time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!