Mustard Free Ginger-Scallion Chicken Lettuce Wraps

Total time30 min

Prep time15 min

Cook time15 min

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.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the sauce

3 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!