Pistachio Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Bright, fresh, and packed with bold flavor, these lettuce cups bring together warmly spiced ground chicken, crisp shredded carrot, and sweet diced apple in a way that feels both light and genuinely satisfying. The combination of fresh ginger and ground turmeric gives the filling a gorgeous golden color and a fragrant depth that makes the whole kitchen smell incredible while it cooks. Coconut aminos, a splash of apple cider vinegar, and a touch of honey create a savory-sweet glaze that coats every bite without being heavy or overpowering. Folding in the apple off the heat keeps it crisp and juicy, adding little pops of sweetness that play beautifully against the earthy spices. Spooned into cool romaine leaves and finished with fresh cilantro and torn mint, the whole dish comes together in one skillet with minimal cleanup. It's the kind of recipe that works equally well as a casual weeknight dinner or a crowd-pleasing appetizer spread — and every ingredient is straightforward, with no hidden blends or mixed-nut garnishes to second-guess.
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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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