Paraben Free Ginger-Scallion Chicken Lettuce Wraps
Fresh ginger, scallions, and a quick homemade sauce come together in a filling that's bright, savory, and just a little bit addictive. The butter lettuce cups make it feel light and fun — the kind of meal that disappears fast no matter who's at the table. Every ingredient here is straightforward and whole, which matters when you're trying to avoid the synthetic preservatives and additives that sneak into so many bottled sauces and store-bought seasonings. Coconut aminos stand in beautifully for soy sauce, delivering that deep umami hit without any of the questionable extras, and arrowroot starch thickens the sauce naturally. Shredded carrots and diced zucchini add color and texture to the ground chicken, while turmeric and fresh ginger layer in warmth that feels genuinely nourishing. A squeeze of lime right before serving lifts everything and keeps each bite tasting clean and vibrant. This is the kind of weeknight dinner that proves eating carefully doesn't mean eating boringly.
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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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