Eggless Ginger-Scallion Chicken Lettuce Wraps
These wraps hit every note you want in a quick, satisfying meal — savory ground chicken, bright ginger, and a glossy sauce that clings to every bite. The filling gets its depth from fresh garlic, grated ginger, turmeric, and a two-stage scallion technique that layers flavor beautifully. Coconut aminos stand in for soy sauce and bring a slightly sweet, umami-rich base, while arrowroot starch thickens the sauce into something that actually coats the chicken and vegetables rather than pooling at the bottom of the pan. Shredded carrots and diced zucchini add color and a satisfying bite without weighing things down. The whole thing gets spooned into cool, crisp butter lettuce cups and finished with a squeeze of lime — fresh, light, and genuinely fun to eat. Because the recipe relies entirely on whole-food ingredients with no hidden binders or emulsifiers, it's naturally free of eggs without any substitutions or workarounds required. Whether you're cooking for a crowd or just meal-prepping for the week, this one comes together fast and tastes like you put in way more effort than you did.
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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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