Gut Friendly Ginger-Scallion Chicken Lettuce Wraps

Total time30 min

Prep time15 min

Cook time15 min

Gut Friendly Ginger-Scallion Chicken Lettuce Wraps

These wraps hit every note you want in a satisfying meal — savory, bright, a little zingy, and packed with real vegetables. Ground chicken gets cooked down with fresh garlic, grated ginger, shredded carrots, and zucchini, then coated in a glossy sauce made from coconut aminos, apple cider vinegar, honey, and arrowroot starch — ingredients that keep things clean and easy on the digestive system. Turmeric and ground ginger layer in even more warmth and anti-inflammatory goodness without overwhelming the dish. The whole filling gets spooned into crisp butter lettuce cups, which replace a heavier grain-based wrapper and make every bite feel light and refreshing. A squeeze of fresh lime and a handful of cilantro at the end tie everything together with a pop of acidity. This is the kind of recipe that genuinely doesn't feel like it's working around anything — it just tastes like really good food.

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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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