Lactose 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 comes together in a single skillet — ground chicken cooked with fresh ginger, garlic, shredded carrots, and zucchini, all coated in a glossy sauce made from coconut aminos, apple cider vinegar, honey, and arrowroot starch. That sauce is the secret weapon: it thickens beautifully and clings to every bite, delivering a savory-tangy punch that tastes like it took way more effort than it did. Butter lettuce cups stand in for any kind of wrap or tortilla, keeping things light and naturally free of dairy in every component. Turmeric and two forms of ginger — fresh and ground — layer in warmth and depth, while the scallions get added in two stages so you get both a mellow cooked flavor and a bright, fresh finish. A squeeze of lime right before serving pulls everything together and makes the whole dish pop. These are the kind of wraps you'll find yourself making on repeat.
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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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