Cashew Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Bright, fresh, and packed with bold flavor, these lettuce cups are the kind of meal that feels light without leaving you hungry. Ground chicken gets cooked down with fragrant ginger and earthy turmeric before being glazed in a quick sauce of coconut aminos, apple cider vinegar, and honey — a combination that's savory, slightly sweet, and deeply satisfying. Shredded carrots add a little texture, and the diced apple folded in at the end brings a crisp, juicy contrast that makes every bite interesting. Crisp romaine leaves stand in for tortillas or bread, keeping things fresh and easy to assemble right at the table. For anyone navigating tree nut allergies, this recipe is naturally free of cashews and cashew-based sauces — no swaps needed, since every ingredient here is straightforwardly whole-food and clean. The coconut aminos do all the heavy lifting that a traditional soy or stir-fry sauce would, so the depth of flavor is fully there without any compromise. Serve them straight from the skillet while the filling is still warm and the lettuce is still crisp for the best possible bite.
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!