Walnut Free Ginger-Turmeric Chicken Lettuce Cups with Apple
These vibrant lettuce cups bring together warm spices, bright fruit, and savory ground chicken in a way that feels fresh and exciting every single time. The combination of fresh ginger and ground turmeric gives the filling a gorgeous golden color and a deeply aromatic flavor that makes the whole kitchen smell incredible. Coconut aminos, a splash of apple cider vinegar, and a touch of honey create a glossy, balanced sauce that coats every bit of the chicken without relying on soy or any nut-based ingredients. Finely diced apple and shredded carrot fold in at the end, adding natural sweetness and a satisfying crunch that plays beautifully against the warm, spiced meat. Many Asian-inspired dishes lean on sauces or garnishes that can sneak in tree nuts, but this recipe keeps things completely clean — every ingredient is right there on the list, no surprises. Crisp romaine leaves act as the perfect edible vessel, making this a naturally light, hands-on meal that works just as well for a casual weeknight dinner as it does for entertaining. Tear a little fresh mint over the top before serving and you've got something that looks and tastes like it took far more effort than it actually did.
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!