Rice Free Ginger-Scallion Chicken Lettuce Wraps
Crisp butter lettuce cups stand in for any grain-based wrapper here, making this a naturally satisfying meal that doesn't miss a thing. The filling is packed with ground chicken, shredded carrots, and diced zucchini, all brought together with a glossy sauce made from coconut aminos, apple cider vinegar, honey, and arrowroot starch — bold, tangy, and just a little sweet. Fresh ginger and garlic bloom in the hot pan before everything comes together, and the turmeric adds a warm, earthy depth that makes the whole skillet smell incredible. Scallions go in twice — the white parts cook into the filling for savory backbone, and the green tops get stirred in at the end for a fresh, bright finish. A squeeze of lime right before serving ties it all together and keeps every bite lively. This is the kind of weeknight dinner that feels light but genuinely fills you up, and it comes together in one pan with no complicated steps.
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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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