Breastfeeding Friendly Ginger-Scallion Chicken Lettuce Wraps

Total time30 min

Prep time15 min

Cook time15 min

Breastfeeding Friendly Ginger-Scallion Chicken Lettuce Wraps

Fresh ginger, turmeric, and scallions do a lot of heavy lifting here, bringing bold, warming flavor to a filling that comes together in a single skillet. Ground chicken gets cooked through with garlic and grated ginger before shredded carrots and zucchini are folded in, keeping things colorful and nutrient-dense without any fuss. The quick pan sauce — made with coconut aminos, apple cider vinegar, honey, and arrowroot starch — thickens beautifully and coats every bite without relying on soy or anything processed. Butter lettuce cups make the perfect vessel: light, crisp, and naturally portioned so you can eat as many as you need, which honestly feels like a win on a busy day. For anyone navigating a more mindful eating window, this kind of whole-food, veggie-forward meal is exactly the kind of thing worth keeping in regular rotation. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole dish and make it feel restaurant-worthy with almost no extra effort. It's satisfying, clean, and genuinely delicious — the kind of recipe you'll find yourself making on repeat.

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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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