Chestnut Free Ginger-Scallion Chicken Lettuce Wraps
These wraps are a weeknight dream — bright, fresh, and packed with bold flavor from real ginger, garlic, and a savory-tangy sauce that comes together in minutes. The filling is a satisfying mix of ground chicken, shredded carrots, and zucchini, all coated in a glossy blend of coconut aminos, apple cider vinegar, and honey thickened with arrowroot starch. Spooned into cool, crisp butter lettuce cups and finished with a squeeze of lime, every bite delivers that perfect contrast of warm and fresh. For anyone navigating tree nut restrictions, this recipe is naturally free of the usual suspects — no hidden pastes, no specialty flours, just clean, whole-food ingredients you can easily verify. The coconut aminos do a lot of heavy lifting here, bringing that deep umami depth without soy or anything complicated. A scatter of fresh cilantro and the bright pop of scallion greens stirred in at the end keep things lively and restaurant-worthy. This is the kind of dish that disappears fast, so you might want to double the filling.
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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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