Celery Free Ginger-Turmeric Chicken Lettuce Cups with Apple
These vibrant lettuce cups bring together warm, golden-spiced chicken with the bright crunch of fresh apple and carrot — a combination that feels both light and genuinely satisfying. The filling gets its depth from freshly grated ginger and ground turmeric cooked right into the pan, filling your kitchen with an incredible fragrance before the first bite is even taken. Coconut aminos and a touch of honey create a glossy, savory-sweet glaze that ties everything together without relying on any of the usual sauce suspects that can sneak in unwanted ingredients. The diced apple folded in at the end is the real surprise — it adds a juicy, crisp contrast to the warm spiced chicken that makes every scoop feel fresh and lively. Romaine leaves do double duty as both vessel and vegetable, keeping things naturally light while giving you that satisfying crunch with every wrap. This is the kind of recipe that looks impressive on a platter but comes together in one skillet with minimal fuss, making it just as weeknight-friendly as it is dinner-party-worthy. Scatter on the fresh mint if you have it — it takes the whole thing up another notch.
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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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