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Ginger Lettuce Wraps

Lunch time just got easy!!!!  Make these little bites, cooked or raw...vegan or with a little chicken!

Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings


  • 12 butter lettuce leaves, washed and dried
  • 2 tbs fresh grated ginger
  • 2 tbs apple cider vinegar
  • 2 tbs soy sauce or coconut aminos
  • 1 tbs honey or coconut syrup
  • 1/2 tsp arrowroot starch
  • 1 tsp coconut oil
  • 1/2 yellow onion, diced
  • 2 cups carrots, grated
  • 1 cup zuchinni, grated
  • 1 cup spinach, chopped
  • 1 skinless boneless chicken breast, fully cooked and cut into strips
  • 4 tbsp fresh parsley or cilantro


  1. In four plates lay out 3 butter lettuce leaves each.  

  2. In a medium bowl combine ginger, vinegar, soy sauce honey, and arrowroot starch.  

  3. Heat a medium skillet with coconut oil over medium heat.  Add onions, carrots and zucchini cook for 3-4 minutes, stirring continuously. Add spinach and let wilt. 

  4. Add ginger mixture and heat about 1 minute, should thicken a bit.  

  5. Add chicken and heat thoroughly. 

  6. Spoon about 1/4 of the mixture into the center of each lettuce leaf. Add parsley or cilanto.  Wrap tightly and serve warm! 

Recipe Notes

Great when served with chili garlic sauce or soy sauce dip!