Hazelnut Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Bright, fresh, and packed with bold flavor, these lettuce cups bring together warmly spiced ground chicken, crisp shredded carrot, and sweet diced apple in a way that feels both light and genuinely satisfying. The combination of fresh ginger and ground turmeric gives the filling a gorgeous golden color and a fragrant depth that makes the whole dish smell incredible while it cooks. A quick sauce of coconut aminos, apple cider vinegar, and honey ties everything together with a savory-sweet glaze that clings perfectly to the chicken. Tree nut allergies — especially to hazelnuts — can make navigating Asian-inspired sauces and restaurant-style dishes tricky, since nut oils and crushed nuts sneak into a lot of similar recipes, but every single ingredient here is straightforward and easy to verify. Romaine leaves stand in as crisp, cool wrappers that keep things handheld and fun, and the optional fresh mint on top adds a pop of herby brightness that takes the whole plate up a notch. This is the kind of recipe that looks impressive on a platter but comes together in one skillet with minimal cleanup — a genuine weeknight win.
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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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