BHA & BHT Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Bright, fresh, and packed with bold flavor, these lettuce cups bring together warm spiced chicken and crisp apple in a way that feels both light and genuinely satisfying. Ground chicken gets cooked through in coconut oil, then bloomed with fresh ginger and turmeric until the whole kitchen smells incredible. The sauce — coconut aminos, apple cider vinegar, and a touch of honey — glazes everything in a savory-sweet coating that's completely free of the synthetic preservatives found in so many bottled condiments and processed proteins. That matters here, because BHA and BHT tend to hide in packaged sauces, seasoning blends, and even some cooking oils, making scratch cooking like this the most reliable path forward. Finely diced apple and shredded carrot fold in at the end, adding sweetness and crunch without any cooking, so the textures stay lively. Romaine leaves stand in as the vessel, keeping things crisp and cool against the warm, fragrant filling. Tear a little fresh mint over the top and serve immediately — this one disappears fast.
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!