Pecan 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, cool produce in a way that feels both light and genuinely satisfying. 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 — no soy, no fuss. Shredded carrots add a little texture and color, while diced apple folded in at the end gives every bite a subtle sweetness that plays beautifully against the earthy spice. The whole filling gets spooned into crisp romaine leaves, making this a naturally hand-held meal that's as fun to eat as it is easy to assemble. Tree nut concerns are completely off the table here — every ingredient is straightforward, and there's nothing hiding in the sauce or the garnish to worry about. Fresh cilantro and optional torn mint finish things off with an herby lift that makes the whole dish feel restaurant-worthy. Whether you're serving these as a weeknight dinner or a casual spread for guests, they come together in one skillet and disappear fast.
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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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