Citric Acid Free Ginger-Scallion Chicken Lettuce Wraps
These wraps are bright, fresh, and packed with bold flavor — gingery ground chicken and tender vegetables tucked into cool, crisp butter lettuce cups for a meal that feels light but genuinely satisfying. Avoiding citric acid can be trickier than it sounds, since it hides in everything from bottled sauces to pre-marinated proteins, but this recipe keeps things clean from start to finish. Coconut aminos stand in beautifully for soy sauce, delivering that savory depth without any of the additives that can sneak into conventional condiments. A splash of apple cider vinegar and a touch of honey round out the sauce, while arrowroot starch pulls it all together into a glossy, clingy coating that makes every bite taste intentional. Fresh ginger, garlic, turmeric, and scallions do the heavy lifting on flavor, so nothing feels like a compromise. The shredded carrots and zucchini add color and a gentle sweetness that balances the heat of the ginger perfectly. Squeeze a lime wedge over the top right before serving and you've got a weeknight dinner that tastes like it came from somewhere far more exciting than your own kitchen.
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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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