Soy Free Ginger-Turmeric Chicken Lettuce Cups with Apple
These vibrant lettuce cups bring together warm, aromatic spices and a bright, slightly sweet filling that feels both fresh and deeply satisfying. Ground chicken gets cooked down with freshly grated ginger and turmeric until fragrant, then glazed in a sauce built from coconut aminos — a naturally soy-free swap that delivers that savory, umami-rich depth without any of the usual soy sauce concerns. The diced apple folded in at the end is the secret weapon here, adding little pops of sweetness and crunch that play beautifully against the earthy spice of the turmeric. Shredded carrots round out the filling with color and texture, while fresh cilantro and optional mint keep everything tasting light and lively. Spooned into crisp romaine leaves, the whole thing comes together as a handheld meal that feels a little fancy but is genuinely simple to pull off on a weeknight. If you've ever scanned a bottled sauce label only to find soy lurking in the ingredients, this recipe is a relief — every component is straightforward and easy to verify. It's the kind of dish that disappears fast, so consider doubling the filling.
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!