Cinnamon Free Ginger-Scallion Chicken Lettuce Wraps
These lettuce wraps are bright, fresh, and packed with bold flavor — the kind of meal that feels light but still genuinely satisfying. Ground chicken gets cooked down with garlic, fresh ginger, shredded carrots, and zucchini, then coated in a glossy sauce made from coconut aminos, apple cider vinegar, honey, and arrowroot starch. The result is savory, slightly tangy, and just a little sweet, all spooned into crisp butter lettuce cups for that perfect handheld bite. For anyone avoiding cinnamon, this recipe is a natural fit — every ingredient is straightforward, and there's no spice blend or pre-made sauce hiding a surprise. The warmth here comes entirely from fresh and ground ginger, turmeric, and scallions, so the flavor profile is vibrant without any of the usual worry. A squeeze of lime and a handful of fresh cilantro over the top pull everything together beautifully. It's the kind of weeknight dinner that looks impressive but comes together in one skillet with very little fuss.
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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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