Carrageenan Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Bright, fresh, and packed with bold flavor, these lettuce cups bring together warm spiced chicken, crisp apple, and tender shredded carrot 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 kitchen smell incredible while it cooks. Coconut aminos stand in for soy sauce here, delivering that savory, slightly sweet glaze without any of the additives that can sneak into conventional condiments — a real win when you're trying to keep your ingredient list clean. Apple cider vinegar and a touch of honey round out the sauce with just enough brightness and balance to make every bite pop. Folding in diced apple at the end keeps things fresh and adds a juicy crunch that plays beautifully against the warm, spiced meat. Romaine leaves make the perfect edible vessel — sturdy enough to hold a generous scoop of filling but light enough to keep the whole dish feeling effortless. This is the kind of recipe 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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