Paraben Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Crisp, fresh, and packed with bold flavor, these lettuce cups are the kind of meal that feels light without leaving you hungry. Ground chicken gets cooked down with freshly grated ginger and ground turmeric, then glazed in a savory-sweet sauce built from coconut aminos, apple cider vinegar, and a touch of honey — every ingredient is straightforward and easy to source. The diced apple folded in at the end adds a juicy crunch that plays beautifully against the warm, earthy spices, while shredded carrot gives the filling a little extra body and color. Romaine leaves stand in for any kind of wrapper or bread, keeping the whole dish naturally clean and free from the synthetic preservatives that sneak into so many packaged sauces and condiments. Because everything here is built from scratch — no bottled marinades, no processed shortcuts — you stay in complete control of what goes into the pan. Fresh cilantro and optional torn mint finish each cup with a bright, herby lift that makes the whole plate feel restaurant-worthy. Serve them straight from the skillet while the filling is still warm and the lettuce is still crisp for the best possible bite.
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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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