Pistachio Free Ginger-Scallion Chicken Lettuce Wraps

Total time30 min

Prep time15 min

Cook time15 min

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.

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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 Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)
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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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