Bright, fresh, and packed with bold flavor, these lettuce cups bring together warm spiced chicken and cool, crisp romaine in a way that feels both light and genuinely satisfying. The filling gets its depth from freshly grated ginger and ground turmeric, while coconut aminos stand in for soy-based sauces — meaning there's no wheat, barley, or rye hiding anywhere in the ingredient list. A quick whisk of apple cider vinegar and honey balances the savory notes with just enough brightness to keep every bite lively. Finely diced apple folded in at the end adds a juicy, sweet crunch that plays beautifully against the earthy turmeric and tender ground chicken. Shredded carrot and fresh cilantro round out the filling with color and herby freshness, and torn mint on top makes the whole platter look like something from a restaurant. The whole thing comes together in a single skillet, so cleanup is minimal and the path from stovetop to table is refreshingly short. Serve them as a casual weeknight dinner or lay them out on a platter for a crowd — either way, they disappear fast.
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In a small bowl, whisk together the coconut aminos, apple cider vinegar, honey, and salt until combined. Set aside.
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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