Nutmeg Free Ginger-Scallion Chicken Lettuce Wraps
These wraps are a weeknight dream — bright, savory, and packed with fresh vegetables and bold aromatics that make every bite feel lively and satisfying. 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. The arrowroot starch pulls the sauce together beautifully, giving it that clingy, restaurant-quality finish without any fuss. Turmeric and ground ginger layer in warmth and depth, while the scallions added at the end keep things fresh and a little punchy. Spooned into cool, crisp butter lettuce cups and finished with a squeeze of lime, the whole thing comes together as something that feels indulgent but is genuinely wholesome. For anyone navigating spice sensitivities, this recipe is naturally free of nutmeg — no swaps needed, no label-checking required, just clean and flavorful ingredients from start to finish. Serve it straight from the pan while everything is still warm and the lettuce is still crisp for the best possible bite.
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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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