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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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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