MSG Free Ginger-Turmeric Chicken Lettuce Cups with Apple
These vibrant lettuce cups hit every note — warm, fragrant filling tucked into crisp romaine with a bright pop of fresh apple in every bite. The sauce comes together with coconut aminos instead of soy sauce, which means you get that savory, slightly sweet depth without any added glutamates hiding in the bottle. Fresh ginger and ground turmeric do the heavy lifting on flavor, so there's no need for flavor enhancers or seasoning packets that can sneak unwanted additives into your meal. The diced apple and shredded carrot fold in at the end, keeping their texture and adding a natural sweetness that balances the earthy spice of the turmeric beautifully. A finishing scatter of cilantro and torn mint makes the whole platter look like something from a restaurant, but the steps are genuinely straightforward. This is the kind of recipe that works just as well for a casual weeknight dinner as it does when you're trying to impress guests with something a little unexpected.
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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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