Pregnancy Friendly Ginger-Scallion Chicken Lettuce Wraps
Fresh ginger, turmeric, and a bright coconut aminos sauce come together in a filling that's bold, aromatic, and genuinely satisfying — all tucked into cool, crisp butter lettuce cups. The combination of ground chicken, shredded carrots, and diced zucchini means you're getting real protein and vegetables in every single bite, which is exactly what you want when your body is working overtime. Cooking the chicken all the way through to 165°F is built right into the instructions, so there's no guesswork around food safety — a detail that matters a lot right now. The sauce is made from scratch with simple, recognizable ingredients like apple cider vinegar, honey, and arrowroot starch, so you know exactly what's going into your meal with zero mystery additives. Fresh ginger and turmeric both bring gentle, warming flavor without anything processed or overly spicy, making this a dish that feels nourishing rather than indulgent. Lime wedges and optional cilantro at the end add a pop of freshness that makes the whole plate feel restaurant-worthy. It's the kind of weeknight dinner that's easy enough to pull off when you're tired but satisfying enough to actually look forward to.
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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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