Peanut Free Ginger-Scallion Chicken Lettuce Wraps

Total time30 min

Prep time15 min

Cook time15 min

Peanut Free Ginger-Scallion Chicken Lettuce Wraps

These wraps are bright, fresh, and packed with bold flavor — the kind of meal that feels light but still genuinely satisfying. Ground chicken gets cooked down with fresh garlic, grated ginger, shredded carrots, and zucchini, then tossed in a savory-sweet sauce made from coconut aminos, apple cider vinegar, honey, and arrowroot starch that thickens beautifully and clings to every bite. The whole filling gets spooned into crisp butter lettuce cups and finished with a squeeze of lime and a scatter of fresh cilantro, making each wrap feel almost restaurant-worthy. For anyone navigating peanut concerns, this recipe is a genuinely safe and delicious alternative to the takeout-style lettuce wraps that so often rely on peanut-based sauces or sesame-peanut blends — everything here is built from scratch with clean, straightforward ingredients. The coconut aminos bring that deep, umami-rich flavor without any of the usual worry, and the arrowroot starch does the thickening work that keeps the sauce glossy and cohesive. It comes together in one skillet, which means less cleanup and more time actually enjoying dinner.

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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
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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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