Oats Free Ginger-Scallion Chicken Lettuce Wraps
These lettuce wraps are bright, bold, and packed with the kind of fresh, punchy flavor that makes a weeknight dinner feel genuinely exciting. Ground chicken gets cooked down with real grated ginger, garlic, turmeric, and scallions, then tossed with shredded carrots and zucchini for a filling that's hearty but never heavy. The sauce — coconut aminos, apple cider vinegar, honey, and arrowroot starch — pulls everything together into a glossy, savory coating that clings to every bite. Butter lettuce leaves stand in as the wrap, keeping things crisp and naturally light without any grain-based component in sight, which makes this a genuinely easy fit for anyone avoiding oats or other grains. A squeeze of lime and a handful of fresh cilantro at the end lift the whole dish and give it that restaurant-style finish. Everything comes together in one skillet, so cleanup is minimal and the whole process is straightforward even on a busy evening.
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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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