Barley Free Ginger-Scallion Chicken Lettuce Wraps
These wraps are the kind of weeknight dinner that feels fresh and exciting without demanding much from you at the stove. The filling is a savory, fragrant mix of ground chicken, shredded carrots, zucchini, and a punchy ginger-garlic base that comes together fast in a single skillet. Coconut aminos stand in for traditional soy-based sauces, bringing that deep, slightly sweet umami flavor without any grain-derived ingredients — making this a genuinely worry-free option for anyone navigating grain sensitivities. Arrowroot starch thickens the sauce beautifully, so every spoonful clings to the chicken and vegetables in the most satisfying way. Crisp butter lettuce leaves do the heavy lifting as the wrap, adding a cool, refreshing contrast to the warm, spiced filling. A squeeze of lime and a handful of fresh cilantro right before serving brighten everything up and make the whole dish pop. These are the kind of wraps you'll find yourself making on repeat.
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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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