Artificial Flavors Free Ginger-Turmeric Chicken Lettuce Cups with Apple
These vibrant lettuce cups are a genuinely exciting weeknight option — warm, fragrant filling tucked into crisp romaine with a sweet-savory punch that hits every note. Every ingredient here is whole and recognizable, from freshly grated ginger and ground turmeric to diced apple and shredded carrot, so you never have to second-guess what's actually in your food. Coconut aminos stand in for conventional soy sauce and bring that deep, slightly sweet umami without any of the synthetic additives that sneak into bottled sauces and marinades. The apple folds in off the heat, keeping its fresh crunch and adding a bright contrast to the earthy, golden-spiced chicken. Apple cider vinegar and a touch of honey round out the glaze with real, simple ingredients you can actually pronounce. It's the kind of dish that feels light but satisfying, and because everything is built from scratch with clean pantry staples, you're fully in control of what ends up on the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!