Citric Acid Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Crisp, colorful, and packed with warm spice, these lettuce cups are the kind of meal that looks impressive but comes together in a single skillet. The filling layers ground chicken with fresh ginger, turmeric, and a quick sauce built from coconut aminos, apple cider vinegar, and honey — all ingredients that keep things bright and flavorful without relying on citrus juice or citric acid additives that sneak into so many store-bought sauces and seasonings. Finely diced apple folded in at the end adds a natural sweetness and a little crunch that makes every bite feel fresh and lively. Shredded carrot brings color and a subtle earthiness, while cilantro and optional mint keep the whole thing feeling light. Spooned into cool romaine leaves, the warm, glazed filling creates that satisfying contrast of temperatures and textures that makes lettuce cups so craveable. This is a great option when you want something that feels vibrant and restaurant-worthy but need to stay confident about every ingredient going into the pan.
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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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