Mediterranean Diet Friendly Ginger-Scallion Chicken Lettuce Wraps
Fresh vegetables, lean protein, and bright aromatics are the backbone of this light but deeply satisfying dish. Ground chicken gets cooked down with garlic, fresh ginger, shredded carrots, and zucchini, then coated in a glossy sauce built from coconut aminos, apple cider vinegar, and a touch of honey — flavors that are bold without being heavy. Turmeric and ginger add warmth and a gorgeous golden hue to the filling, while the scallions bring a pop of freshness right at the end. Butter lettuce cups stand in for any grain or wrap, keeping things crisp and naturally light in a way that fits beautifully within a plant-forward, whole-food approach to eating. A squeeze of lime and a handful of cilantro over the top pull everything together into something that tastes far more complex than the prep actually is. This is the kind of recipe that works equally well for a quick weeknight dinner or a casual spread where everyone builds their own wraps at the table.
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Learn more →Ingredients
4 servings
For the sauce
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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