Pistachio Free Ginger-Scallion Chicken Lettuce Wraps
These wraps are the kind of weeknight dinner that feels way more impressive than the effort involved — savory, gingery chicken filling tucked into cool, crisp butter lettuce cups with a bright squeeze of lime. The sauce comes together from coconut aminos, apple cider vinegar, honey, and arrowroot starch, giving every bite a glossy, slightly sweet-tangy coating that clings beautifully to the chicken and vegetables. Shredded carrots and diced zucchini add color and a gentle crunch, while fresh ginger, garlic, turmeric, and scallions layer in serious depth of flavor. Because the whole dish is built from whole-food, single-ingredient pantry staples, there's no need to scrutinize labels for hidden nut-based additives or shared-facility warnings. The filling comes together in one skillet in well under half an hour, making it a genuinely easy option for busy evenings when you still want something that tastes like you tried. Serve straight from the pan with lime wedges and a scatter of fresh cilantro for a fresh, vibrant finish that makes the whole table lean in.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!