Barley Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Crisp, fresh, and packed with bold flavor, these lettuce cups hit that perfect balance of warm savory filling and cool, crunchy wrap. Ground chicken gets cooked down with fresh ginger and ground turmeric until fragrant, then glazed in a quick sauce made from coconut aminos, apple cider vinegar, and honey — no grain-based soy sauce or malt vinegar in sight. Shredded carrots add a little texture, and folding in diced apple at the end brings a sweet, juicy brightness that makes every bite feel lively. For anyone navigating grain sensitivities, this kind of recipe can be tricky because so many sauces and condiments sneak in hidden grain derivatives — coconut aminos sidestep that problem entirely while still delivering that deep, umami-rich flavor you want. Spooned into romaine leaves and scattered with fresh mint, the whole thing comes together fast and feels like something you'd order at a restaurant. It works just as well as a light weeknight dinner as it does for casual entertaining straight from a platter in the middle of the table.
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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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