Beef Free Ginger-Turmeric Romaine Lettuce Cups with Carrot
These vibrant lettuce cups are built around ground chicken, which means they're completely free of any beef while still delivering a satisfying, protein-packed bite. Warm spices like fresh ginger and turmeric bloom in coconut oil before the chicken ever hits the pan, creating a fragrant, golden filling that smells absolutely incredible. Shredded carrot adds a subtle sweetness and a little texture, while coconut aminos and apple cider vinegar pull everything together into a light, glossy glaze that coats every piece. Crisp romaine leaves do double duty as both vessel and fresh contrast — no tortillas, no bread, just clean and bright flavors in every handful. A scatter of cilantro and torn mint over the top takes the whole thing somewhere that feels genuinely restaurant-worthy without much effort at all. This is the kind of recipe that works just as well for a casual weeknight dinner as it does for a crowd, and it comes together in one skillet with minimal cleanup.
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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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