Seed Oil Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Bright, fresh, and packed with bold flavor, these lettuce cups hit that rare sweet spot between light and genuinely satisfying. Ground chicken gets cooked in coconut oil — a clean, stable fat that keeps the whole dish free from refined vegetable and seed oils — then coated in a quick sauce of coconut aminos, apple cider vinegar, and honey that tastes far more complex than the short ingredient list suggests. The ginger and turmeric bloom in the pan for just a minute before the sauce goes in, and that small step makes a big difference in depth of flavor. Shredded carrot adds a little texture and sweetness, while the diced apple folded in at the end brings a crisp, juicy contrast that makes every bite interesting. Romaine leaves stand in as the vessel, keeping things cool and crunchy against the warm, fragrant filling. It's the kind of meal that feels like restaurant food but comes together in a single skillet with zero fuss. Serve it immediately so the lettuce stays crisp and the apple keeps its snap.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!