Turkey Free Ginger-Scallion Chicken Lettuce Wraps
These lettuce wraps are the kind of weeknight dinner that feels way more impressive than the effort involved. 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 — it's savory, slightly tangy, and just a little sweet. The turmeric and double hit of ginger (fresh and ground) give the filling a warm, aromatic depth that makes every bite interesting. Butter lettuce cups keep things light and crisp, and a squeeze of lime right before serving ties everything together beautifully. For anyone navigating poultry restrictions around turkey specifically, ground chicken is a clean, easy swap that works perfectly here without any compromise on flavor or texture. The whole dish comes together in one skillet, which means less cleanup and more time actually enjoying dinner. Finish with a scatter of fresh cilantro if you have it — it adds a bright, herby lift that really makes the whole thing pop.
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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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