Sesame Free Ginger-Turmeric Chicken Lettuce Cups with Apple
These lettuce cups are bright, fresh, and packed with bold flavor — warm spiced chicken nestled in crisp romaine with sweet apple, tender carrot, and a fragrant hit of ginger and turmeric. The sauce comes together with coconut aminos instead of traditional soy sauce, which means you get that savory, slightly sweet depth without any wheat or hidden sesame. That swap matters more than you'd think, because so many Asian-inspired sauces and marinades sneak in sesame oil or tahini, making dishes like this tricky to navigate at restaurants or from a jar. Here, every ingredient is straightforward and easy to verify, so you can cook with confidence. The apple folded in at the end is a genuinely clever move — it adds a juicy crunch that plays beautifully against the earthy turmeric and warming ginger. Served in cool lettuce leaves, the whole thing feels light enough for a weeknight but interesting enough to put in front of guests.
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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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