Almond Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Bright, fresh, and packed with bold flavor, these lettuce cups are the kind of meal that feels light without leaving you hungry. Ground chicken gets cooked down with fragrant fresh ginger and earthy turmeric, then glazed in a savory-sweet sauce built from coconut aminos, apple cider vinegar, and a touch of honey — no soy, no nuts, just clean and punchy flavor. Shredded carrots add a little crunch and color, while finely diced apple folded in at the end brings a juicy sweetness that makes every bite feel alive. Crisp romaine leaves stand in for any kind of wrap or tortilla, keeping things naturally light and satisfying at the same time. For anyone navigating tree nut allergies, this recipe is genuinely stress-free — every ingredient is straightforward, and there's nothing hidden in the sauce or the seasoning to second-guess. Torn fresh mint scattered over the top right before serving takes the whole thing from weeknight dinner to something you'd happily put in front of guests. Serve it immediately so the lettuce stays crisp and the filling stays warm — that contrast is really the whole point.
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground chicken
- 1 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 2 tbsp coconut aminos
- 1 tsp apple cider vinegar
- 1 tsp honey
- ¼ tsp salt
- 1 medium apple (such as fuji or honeycrisp), peeled and finely diced
- 2 medium carrots, peeled and finely shredded
- 2 tbsp fresh cilantro, roughly chopped
For serving
- 8–10 large romaine lettuce leaves, washed and dried
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, apple cider vinegar, honey, and salt until combined. Set aside.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the ground chicken and cook, breaking it into small pieces with a spatula, for 5–6 minutes, until no pink remains and the meat is cooked through to 165°F (74°C) on an instant-read thermometer.
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