Dairy Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Bright, fresh, and packed with bold flavor, these lettuce cups hit that rare sweet spot between light and genuinely satisfying. Ground chicken gets cooked down in coconut oil and coated in a quick sauce built from coconut aminos, apple cider vinegar, and honey — no butter, no cream, no dairy of any kind needed to make it taste rich and craveable. The ginger and turmeric do serious heavy lifting here, turning a simple skillet of ground meat into something fragrant and deeply savory. Shredded carrots add a little texture and color, while the diced apple folded in at the end brings a subtle sweetness and crunch that makes every bite interesting. Crisp romaine leaves stand in as the vessel, keeping things cool and refreshing against the warm, spiced filling. It's the kind of meal that feels impressive enough to serve to guests but comes together in one pan without much fuss. Torn mint on top is optional, but highly recommended — it ties the whole thing together beautifully.
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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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