Mustard Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Bright, fresh, and packed with bold flavor, these lettuce cups bring together warm spiced chicken and crisp apple in a way that feels both light and genuinely satisfying. The filling gets its depth from freshly grated ginger and ground turmeric, while coconut aminos, a splash of apple cider vinegar, and a touch of honey create a glossy, savory-sweet glaze that coats every bite. Diced Fuji or Honeycrisp apple folded in at the end adds a juicy crunch that plays beautifully against the warm, earthy spices. For anyone navigating mustard-free eating, sauces and marinades are often the trickiest part — so many store-bought options sneak it in. Here, the entire sauce is built from scratch with just a handful of clean, easy-to-verify ingredients, so there's no label-reading stress involved. Romaine leaves stand in as the vessel, keeping things crisp and cool against the warm filling. Torn mint on top is optional but highly recommended — it lifts the whole dish with a little herbal brightness. These come together quickly in a single skillet and are the kind of weeknight dinner that looks impressive enough to serve to guests.
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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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