Pork Free Ginger-Scallion Chicken Lettuce Wraps

Total time30 min

Prep time15 min

Cook time15 min

Pork Free Ginger-Scallion Chicken Lettuce Wraps

These lettuce wraps are the kind of meal that looks impressive on the table but comes together in a single skillet with minimal fuss. Ground chicken gets cooked down with fresh garlic, grated ginger, shredded carrots, and diced zucchini, then coated in a glossy sauce made from coconut aminos, apple cider vinegar, honey, and arrowroot starch — bright, savory, and just a little sweet. The turmeric and double hit of ginger (fresh and ground) give the filling a warmth and depth that makes every bite feel intentional. Spooned into cool, crisp butter lettuce cups and finished with a squeeze of lime and a handful of cilantro, the contrast of textures is genuinely addictive. The whole dish is naturally free from pork and any pork-derived ingredients, so there's no need to scrutinize labels or swap anything out — it's clean from the start. It works equally well as a weeknight dinner or a casual spread for guests, and the individual lettuce cups make serving feel a little fun and interactive. Fresh, vibrant, and satisfying without feeling heavy — this one earns a permanent spot in the rotation.

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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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