Brazil Nut Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Bright, fresh, and packed with bold flavor, these lettuce cups bring together warmly spiced ground chicken, crisp shredded carrot, and sweet diced apple in a way that feels both light and genuinely satisfying. The combination of fresh ginger and ground turmeric gives the filling a gorgeous golden color and a fragrant depth that makes the whole dish smell incredible while it cooks. Coconut aminos, a splash of apple cider vinegar, and a touch of honey create a savory-sweet glaze that ties everything together without relying on soy or any of the usual store-bought sauce suspects that can hide unwanted ingredients. Folding in the apple off the heat keeps it crisp and juicy, adding little pops of sweetness against the savory chicken that make every bite interesting. Romaine leaves do double duty as both vessel and crunch, keeping things naturally low-carb and totally mess-worthy in the best way. This is the kind of recipe that looks impressive on a platter but comes together in a single skillet with minimal fuss — perfect for a weeknight dinner or a casual spread where everyone assembles their own.
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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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