Black Pepper Free Ginger-Turmeric Chicken Lettuce Cups with Apple
These lettuce cups are bright, fresh, and packed with bold flavor — and not a single crack of black pepper in sight. Ground chicken gets cooked down with freshly grated ginger and ground turmeric, giving the filling a warm, golden color and a fragrant depth that feels anything but plain. A quick sauce made from coconut aminos, apple cider vinegar, and honey ties everything together with a savory-sweet glaze that clings beautifully to the meat and shredded carrots. The real surprise is the diced apple folded in at the end — it adds little pops of sweetness and crunch that make each bite feel lively and layered. Spooned into crisp romaine leaves and scattered with fresh cilantro and torn mint, this is the kind of meal that looks impressive on a platter but comes together in one skillet. For anyone navigating a pepper-free lifestyle, this recipe is a reminder that bold, satisfying cooking doesn't depend on that one ubiquitous spice. It works just as well for a casual weeknight dinner as it does for a spread when friends come over.
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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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