Nutmeg Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Bright, fresh, and packed with bold flavor, these lettuce cups bring together golden-spiced ground chicken, crisp shredded carrots, and sweet diced apple in a way that feels both light and genuinely satisfying. The filling gets its warmth from freshly grated ginger and ground turmeric, while a quick sauce of coconut aminos, apple cider vinegar, and honey ties everything together with a savory-sweet glaze. No warming spices like nutmeg or mace appear anywhere in this recipe, which makes it a great pick when you need to avoid that particular ingredient without sacrificing depth or complexity. The diced apple folded in at the end is a small but brilliant move — it adds a juicy crunch that plays beautifully against the earthy turmeric and fragrant ginger. Romaine leaves stand in as the vessel, keeping things crisp and mess-free while making the whole dish feel a little fun and interactive. A scatter of fresh mint over the top is optional but highly recommended if you want an extra hit of cool, herby brightness. These come together in one skillet and are best served immediately 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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