Legume Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Crisp, fresh, and packed with warm spice, these lettuce cups hit that rare sweet spot between light and genuinely satisfying. 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 beans, no legumes anywhere in sight. The diced apple folded in at the end is the move that makes this dish, adding little bursts of sweetness and crunch that play beautifully against the earthy spice. Shredded carrot rounds out the filling with color and texture, while cool romaine leaves keep everything fresh and hand-held. For anyone navigating a legume-free approach, this kind of recipe can be tricky because so many sauces and flavor shortcuts sneak in soy or bean-based ingredients — here, coconut aminos does all that umami heavy lifting cleanly. Torn mint on top is optional, but honestly worth it for the extra brightness. Serve these straight from the skillet while the filling is still warm and the lettuce is still crisp.
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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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