Red Meat Allergy Friendly Ginger-Turmeric Chicken Lettuce Cups with Apple
Crisp, fresh, and packed with bold flavor, these lettuce cups hit that perfect balance of warm savory filling and cool, crunchy wrap. Ground chicken gets cooked down with freshly grated ginger and turmeric until fragrant, then glazed in a coconut aminos sauce that's subtly sweet and tangy all at once. Finely diced apple and shredded carrots fold in at the end, adding brightness and a little texture that makes every bite feel lively. Because the entire recipe is built around poultry, it's a naturally safe choice for anyone managing a red meat allergy without having to swap out or second-guess a single ingredient. Coconut aminos stand in beautifully for soy-based sauces, keeping the umami depth you want while staying completely free of beef- or pork-derived additives that can sometimes sneak into bottled condiments. Romaine leaves make sturdy, no-fuss vessels — just spoon, wrap, and eat. A scatter of fresh mint over the top is optional, but it really does take the whole thing to another level.
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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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