Dairy Free Ginger-Scallion Chicken Lettuce Wraps
These wraps are the kind of weeknight dinner that feels fresh and exciting without demanding much from you at all. The filling is a savory, fragrant mix of ground chicken, shredded carrots, zucchini, and a double hit of ginger — both fresh and ground — that builds serious depth of flavor. Coconut aminos stand in for soy sauce and bring a slightly sweet, umami-rich base to the sauce, while arrowroot starch thickens everything into a glossy coating that clings beautifully to every bite. Butter lettuce leaves act as the perfect edible vessel — cool, crisp, and just sturdy enough to hold a generous scoop of filling. A squeeze of fresh lime and a scatter of cilantro at the end brighten the whole dish and make it feel restaurant-worthy. Because every ingredient here is naturally free of dairy, there's no swapping or substituting required — it just works as written, no compromises needed.
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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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