Wheat Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Crisp romaine leaves stand in for tortillas or wraps here, making this a naturally light, handheld meal that doesn't feel like it's missing anything. The filling is where all the action is — ground chicken gets cooked down with fresh ginger and turmeric until deeply fragrant, then glazed with a quick sauce built from coconut aminos, apple cider vinegar, and a touch of honey. Coconut aminos do the heavy lifting that soy sauce typically would, delivering that savory, slightly sweet depth without any wheat hiding in the bottle. Folding in diced apple and shredded carrot at the end keeps everything bright and a little crunchy, balancing the warm spices beautifully. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying dinner. Serve them straight from the pan while the filling is still warm and the lettuce is still cool — that contrast is genuinely the best part.
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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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