Gluten Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Crisp, 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 turmeric, then glazed in a savory-sweet sauce built from coconut aminos, apple cider vinegar, and a touch of honey — every ingredient naturally free from gluten without any substitutions required. Shredded carrot adds a little texture, and the diced apple folded in at the end brings a juicy, unexpected sweetness that makes the whole filling pop. Romaine leaves stand in as the "wrap," which means no tortillas, no bread, and zero stress about hidden gluten lurking in a store-bought shell. The whole thing comes together in one skillet, so cleanup is minimal and dinner hits the table fast. Fresh cilantro and optional torn mint finish it off with a brightness that makes this feel genuinely restaurant-worthy. It's the kind of recipe you'll keep coming back to on busy weeknights when you want something clean, colorful, and seriously satisfying.
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!