Beef Free Ginger-Scallion Chicken Lettuce Wraps
These lettuce wraps are the kind of weeknight dinner that feels fresh and exciting without demanding much from you. Ground chicken gets cooked down with real ginger, garlic, and the white parts of scallions before shredded carrots and diced zucchini join the party, giving every bite a satisfying mix of savory and slightly sweet. The sauce — coconut aminos, apple cider vinegar, honey, and a touch of arrowroot starch — thickens beautifully and clings to the filling in a way that makes each spoonful genuinely craveable. Butter lettuce leaves stand in as the vessel, keeping things light and crisp while adding a cool contrast to the warm, spiced filling. A squeeze of lime right before serving ties everything together with a bright, citrusy lift. This is the kind of recipe that works just as well for a casual family dinner as it does for a casual spread when friends come over — and the fact that it skips beef entirely doesn't feel like a compromise for even a second.
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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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