Seeds Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Bright, fresh, and packed with bold flavor, these lettuce cups are the kind of meal that feels light without leaving you hungry. Ground chicken gets cooked down with freshly grated ginger and ground turmeric until fragrant and golden, then glazed in a quick sauce made from coconut aminos, apple cider vinegar, and a touch of honey. Shredded carrots add a little bite, and folding in crisp diced apple at the end gives every scoop a sweet, juicy contrast that makes the whole thing pop. Spooned into cool romaine leaves and scattered with fresh cilantro and mint, it's the kind of hands-on dinner that disappears fast. For anyone navigating a seeds-free lifestyle, this recipe is genuinely easy to trust — every ingredient is straightforward, and there's no sesame oil, tahini, or seed-based seasoning hiding in the sauce. Coconut aminos do all the savory heavy lifting that soy sauce or teriyaki blends might otherwise handle, and they bring a mild, slightly sweet depth that works beautifully with the warm spices. Whether you're meal-prepping the filling ahead or pulling it together on a weeknight, this one is as practical as it is delicious.
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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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