Capsaicin Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Bright, fresh, and packed with warm aromatic flavor, these lettuce cups hit that perfect balance between light and satisfying. Ground chicken gets cooked down with freshly grated ginger and turmeric, then glazed in a savory-sweet sauce built from coconut aminos, a touch of honey, and apple cider vinegar — no heat sources anywhere in sight. That's the quiet win here: so many Asian-inspired dishes lean on chili paste or hot sauce for depth, but this one builds its complexity entirely through fragrant spices and a well-balanced glaze. Finely diced apple and shredded carrot fold in at the end, adding crunch and a subtle sweetness that makes every bite feel lively. Crisp romaine leaves do the work of a tortilla or wrap, keeping things cool and refreshing against the warm filling. A scatter of fresh mint and cilantro ties it all together with a little herby brightness. It's the kind of weeknight dinner that looks impressive on a platter but comes together in one skillet with minimal fuss.
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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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