Eggless 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 golden turmeric, then glazed in a savory-sweet sauce built from coconut aminos, apple cider vinegar, and a touch of honey — no soy, no eggs, just clean and punchy flavor in every bite. Finely diced apple and shredded carrots fold in at the end, adding a satisfying crunch and a subtle sweetness that balances the warm spices beautifully. The whole filling gets spooned into crisp romaine leaves, making each cup its own little self-contained bite. For anyone navigating egg-free cooking, this recipe is naturally free of the ingredient without any awkward substitutions or workarounds — everything here just works on its own terms. Fresh cilantro and optional torn mint finish things off with an herby lift that makes the dish feel genuinely restaurant-worthy. It's the kind of weeknight dinner that looks impressive on the table but comes together in one skillet with minimal fuss.
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!