Shellfish Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Bright, fresh, and packed with bold flavor, these lettuce cups are the kind of weeknight dinner that feels a little special without requiring much effort. Ground chicken gets cooked down until golden, then tossed with ginger, turmeric, and a quick sauce made from coconut aminos, apple cider vinegar, and honey — a combination that's savory, slightly sweet, and deeply aromatic. Shredded carrots add a little texture, while diced apple folded in at the end brings a crisp, juicy contrast that makes every bite interesting. The whole thing gets spooned into cool romaine leaves, which act as a natural, crunchy vessel that keeps things light and satisfying at the same time. For anyone navigating shellfish concerns, this recipe is a genuinely easy win — every ingredient is straightforward, there's nothing hidden in a sauce packet, and you're building the flavor yourself from scratch. Fresh cilantro and optional torn mint finish it off with a pop of herby brightness that ties the whole dish together. Serve it straight from the skillet while the filling is still warm for the best contrast against the crisp lettuce.
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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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