Shellfish Free Ginger-Scallion Chicken Lettuce Wraps
These wraps are bright, fresh, and packed with bold flavor — the kind of meal that looks impressive but comes together in a single skillet without much fuss. Ground chicken gets cooked down with fresh garlic, grated ginger, shredded carrots, and zucchini, then coated in a glossy sauce made from coconut aminos, apple cider vinegar, honey, and arrowroot starch that thickens beautifully and clings to every bite. The turmeric and double hit of ginger (fresh and ground) give the filling a warm, aromatic depth that makes the whole kitchen smell incredible. Spooned into cool, crisp butter lettuce cups and finished with a squeeze of lime and fresh cilantro, the contrast of textures is genuinely satisfying. For anyone navigating shellfish concerns, this recipe is a great reminder that Asian-inspired flavors don't have to rely on oyster sauce or shrimp paste to deliver serious umami — coconut aminos does the heavy lifting here. It's a naturally clean, whole-food ingredient list with nothing hidden or ambiguous, so you can cook and serve with total confidence. Whether you're feeding a crowd or meal-prepping for the week, 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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