Almond Free Ginger-Turmeric Romaine Lettuce Cups with Carrot
These vibrant lettuce cups are a fresh, flavor-packed meal that comes together in a single skillet with ingredients you can feel genuinely good about. Ground chicken gets cooked down with fragrant fresh ginger and golden turmeric until it's deeply savory and aromatic, then tossed with shredded carrot, coconut aminos, and a splash of apple cider vinegar for a light, tangy glaze that clings to every bite. The whole thing gets spooned into crisp romaine leaves that act as natural, crunchy vessels — no wraps, no tortillas, just clean and satisfying. For anyone navigating tree nut allergies, this recipe is a breath of fresh air because every single ingredient is straightforward and easy to verify — coconut aminos, coconut oil, and whole vegetables with zero hidden surprises. Fresh cilantro and mint scattered on top at the end add a bright herbal lift that makes the dish feel restaurant-worthy without any extra effort. It's the kind of weeknight dinner that looks impressive on the table but asks very little of you in the kitchen.
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground chicken
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 2 medium carrots, peeled and shredded
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp salt
For serving
- 1 head romaine lettuce, outer leaves separated and trimmed into cups
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Separate the romaine leaves, selecting the largest, most cup-shaped outer leaves. Trim the base of each leaf so it sits flat. Arrange on a serving platter and set aside.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium heat until shimmering.
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