MSG Free Ginger-Scallion Chicken Lettuce Wraps
These lettuce wraps hit every note you want from a quick, satisfying meal — savory, bright, a little sweet, and packed with fresh vegetables. The filling comes together in a single skillet with ground chicken, shredded carrots, zucchini, and a double hit of ginger that makes the whole kitchen smell incredible. Coconut aminos stand in for soy sauce and bring that deep, umami-rich flavor without any of the additives that make conventional Asian-inspired sauces a problem for people avoiding flavor enhancers. A touch of honey and apple cider vinegar balance the sauce beautifully, and arrowroot starch thickens it so every spoonful clings to the chicken and vegetables just right. Butter lettuce cups keep things light and crisp, and a squeeze of fresh lime right before serving lifts the whole dish. It's the kind of recipe that feels like takeout but is genuinely made from clean, whole ingredients you can trust from start to finish.
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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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