Xanthan Gum Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Bright, fresh, and packed with bold flavor, these lettuce cups are the kind of meal that feels light without leaving you hungry. Ground chicken gets cooked down with freshly grated ginger and ground turmeric, then glazed in a quick sauce made from coconut aminos, apple cider vinegar, and a touch of honey — no thickeners, no fillers, nothing that doesn't belong. That's exactly what makes this recipe such a reliable pick: every single ingredient is straightforward and clean, so there's no guesswork about hidden additives sneaking into your dinner. Shredded carrot adds a little sweetness and texture to the filling, while finely diced apple folded in at the end brings a crisp, juicy contrast that genuinely makes the dish. Romaine leaves stand in as the vessel, keeping everything naturally gluten-free and refreshingly crunchy. A scatter of torn mint over the top is optional, but it takes the whole thing to another level. This is the kind of weeknight recipe you'll find yourself coming back to again and again.
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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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