Gelatin Free Ginger-Scallion Chicken Lettuce Wraps

Total time30 min

Prep time15 min

Cook time15 min

Gelatin Free Ginger-Scallion Chicken Lettuce Wraps

These wraps are bright, fresh, and packed with bold flavor — ginger, garlic, turmeric, and scallions all working together in a savory filling that comes together in a single skillet. The sauce is built from coconut aminos, apple cider vinegar, honey, and arrowroot starch, which thickens beautifully without any animal-derived setting agents, making it a natural fit for anyone avoiding gelatin. That's actually one of the trickier parts of Asian-inspired sauces and store-bought condiments — hidden thickeners and additives can sneak in where you least expect them, so cooking from scratch here is a real win. Ground chicken gets cooked down with shredded carrots and diced zucchini until everything is just tender, then coated in that glossy, tangy-sweet sauce. Butter lettuce leaves do the heavy lifting as the wrap, keeping things light and crisp while the filling brings all the warmth and depth. A squeeze of fresh lime and a scatter of cilantro right before serving ties the whole dish together with a little brightness. It's the kind of weeknight dinner that feels way more impressive than the effort it actually takes.

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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 Coconut Secret Ssng Sce Orig Soy Free - 16.9 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
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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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