Chestnut Free Ginger-Scallion Chicken Lettuce Wraps

Total time30 min

Prep time15 min

Cook time15 min

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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Ingredients

4 servings

For the sauce

3 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 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 BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)
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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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