Capsaicin Free Ginger-Scallion Chicken Lettuce Wraps
These lettuce wraps are bright, fresh, and packed with bold flavor — all without a single drop of hot sauce or chili in sight. For anyone who needs to avoid capsaicin, Asian-inspired dishes can feel like a minefield, but this filling gets its punch from fresh ginger, garlic, and a savory coconut aminos sauce instead. The combination of ground chicken, shredded carrots, and diced zucchini makes for a satisfying, well-rounded filling that's anything but boring. Turmeric and ground ginger layer in warmth and depth, while a quick arrowroot-thickened sauce ties everything together with a glossy, clingy finish. Butter lettuce cups keep things light and crisp, and a squeeze of lime right before serving lifts the whole dish. It comes together in one skillet, which means less cleanup and more time actually enjoying dinner.
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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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