Artificial Food Coloring Free Ginger-Scallion Chicken Lettuce Wraps

Total time30 min

Prep time15 min

Cook time15 min

Artificial Food Coloring Free Ginger-Scallion Chicken Lettuce Wraps

These wraps are the kind of weeknight dinner that looks impressive but comes together in a single skillet with minimal fuss. The filling is savory, gingery, and just a little sweet, with tender ground chicken, shredded carrots, and zucchini all coated in a glossy sauce made from coconut aminos, apple cider vinegar, and honey. Butter lettuce cups keep things light and fresh, while a squeeze of lime at the end brightens every bite. For anyone navigating artificial dyes and synthetic additives, packaged sauces and marinades are often the sneakiest culprits — soy sauces, bottled stir-fry blends, and pre-made seasonings can all hide unwanted extras. This recipe sidesteps all of that by building the sauce entirely from scratch with clean, whole-food ingredients, so you know exactly what's going into the pan. The golden color comes from real turmeric, not a dye, and the depth of flavor comes from fresh garlic and grated ginger rather than any artificial flavoring. It's a satisfying, colorful meal that genuinely doesn't feel like a compromise — just good food that happens to be completely free of anything artificial.

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Ingredients

4 servings

For the sauce

3 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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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