Peanut Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Bright, 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 until fragrant, then glazed in a quick sauce of coconut aminos, apple cider vinegar, and honey that hits every note — savory, tangy, and just a little sweet. Shredded carrots add a satisfying crunch, and folding in diced apple at the end keeps things juicy and bright without any cooking required. Crisp romaine leaves stand in for tortillas or bread, making each bite cool and refreshing against the warm, spiced filling. For anyone navigating peanut concerns, this recipe is genuinely stress-free — every ingredient is straightforward, with no sauces or condiments that typically hide nut-based additives. Coconut aminos does all the savory heavy lifting here, so you get that deep, umami-rich flavor without reaching for anything that could be a problem. Scatter some torn mint on top before serving and you've got a dish that looks as good as it tastes.
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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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