High Fructose Corn Syrup Free Ginger-Scallion Chicken Lettuce Wraps
These lettuce wraps are bright, fresh, and packed with bold flavor from real ginger, garlic, and a savory-sweet sauce that comes together in minutes. The secret weapon here is coconut aminos, which delivers that deep, umami-rich punch you'd expect from soy sauce — without any of the processed sweeteners that sneak into conventional condiments. A touch of honey and apple cider vinegar round out the sauce naturally, so every bite is balanced without relying on anything artificial or corn-derived. Ground chicken soaks up all that gingery goodness while shredded carrots and zucchini add color, texture, and a little extra nutrition to the filling. Butter lettuce cups make the perfect edible vessel — cool and crisp against the warm, fragrant filling — and a squeeze of fresh lime right before serving ties everything together beautifully. This is the kind of weeknight dinner that feels like a restaurant treat, and it's genuinely easy to pull off with a single skillet and straightforward ingredients you can feel good about.
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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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