Macadamia Free Ginger-Scallion Chicken Lettuce Wraps
These lettuce wraps are the kind of weeknight dinner that feels way more exciting than the effort involved. Tender ground chicken gets cooked down with fresh ginger, garlic, and scallions, then tossed with shredded carrots and zucchini for a filling that's savory, a little sweet, and packed with texture. The sauce — coconut aminos, apple cider vinegar, honey, and arrowroot starch — pulls everything together into a glossy, cling-worthy coating that tastes like it came from a restaurant. Spooned into cool, crisp butter lettuce cups and finished with a squeeze of lime, each bite is bright and satisfying in the best possible way. Every single ingredient here is straightforward and easy to source, so there's no need to scan labels or second-guess what's hiding in a pre-made sauce. A scatter of fresh cilantro at the end is optional but highly recommended if you want that extra pop of freshness. This one is genuinely hard to stop eating.
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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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