Yeast Free Ginger-Scallion Chicken Lettuce Wraps
These wraps are bright, fresh, and packed with bold flavor — ginger, garlic, turmeric, and scallions all working together in a savory filling that smells absolutely incredible while it cooks. The sauce comes together from coconut aminos, apple cider vinegar, honey, and arrowroot starch, which means no soy sauce, no fermented condiments, and nothing that could sneak yeast into your meal. That's genuinely hard to find in a takeout-style dish, and this one nails the flavor without any of the usual workarounds feeling like a compromise. Ground chicken soaks up every bit of that glossy sauce, while shredded carrots and diced zucchini add color and a satisfying bite. Butter lettuce leaves do the heavy lifting as the wrap, keeping things light and naturally crisp. A squeeze of lime and a handful of fresh cilantro right before serving pull the whole thing together with a little brightness. This is the kind of weeknight dinner that looks impressive, comes together in one pan, and leaves you actually looking forward to leftovers.
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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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