Mustard Free Ginger-Scallion Chicken Lettuce Wraps
These wraps are bright, fresh, and packed with bold flavor — ginger, garlic, and scallions do serious heavy lifting here, and the result is a filling that smells absolutely incredible while it's cooking. The sauce comes together from coconut aminos, apple cider vinegar, honey, and arrowroot starch, giving you that glossy, savory-sweet coating without a drop of anything that could trigger a mustard reaction. So many store-bought sauces and marinades sneak mustard in as a hidden thickener or flavor booster, which makes dishes like this one genuinely hard to find ready-made. Building everything from scratch with these simple pantry staples means you stay in full control of every ingredient. Shredded carrots and diced zucchini add color and a little crunch, while turmeric gives the filling a warm, golden hue that looks as good as it tastes. Butter lettuce cups keep things light and naturally gluten-free, and a squeeze of fresh lime right before serving ties it all together. This is the kind of weeknight dinner that feels like a treat without requiring much effort at all.
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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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