Pecan Free Ginger-Scallion Chicken Lettuce Wraps
These lettuce wraps are the kind of weeknight dinner that feels way more exciting than the effort involved. Savory ground chicken gets cooked down with fresh garlic, grated ginger, shredded carrots, and zucchini, then coated in a glossy sauce made from coconut aminos, apple cider vinegar, honey, and arrowroot starch — it's bright, a little tangy, and deeply satisfying. The turmeric and double hit of ginger (fresh and ground) give the filling a warmth that keeps every bite interesting. Butter lettuce cups do the heavy lifting as a naturally crisp, cool wrapper that balances all that savory heat beautifully. A squeeze of fresh lime right before serving ties everything together and makes the flavors pop. This is the kind of recipe that's completely free of tree nut concerns by design — every ingredient is straightforward, and there's no need to swap or substitute a thing. Finish with a scatter of fresh cilantro if you have it on hand, and get ready to go back for seconds.
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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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