Black Pepper Free Ginger-Turmeric Romaine Lettuce Cups with Carrot

These vibrant lettuce cups are a fresh, hands-on meal that feels light yet genuinely satisfying — the kind of thing you'll want to make on repeat. Ground chicken gets cooked down with fresh ginger and ground turmeric until golden and fragrant, then tossed with shredded carrot, coconut aminos, and a splash of apple cider vinegar for a savory-tangy glaze that clings to every bite. The whole filling comes together in a single skillet, which makes cleanup almost as easy as the cooking itself. Avoiding black pepper doesn't mean sacrificing bold flavor here — the ginger brings its own gentle heat, and the turmeric adds warmth and color without any of the spice that can be hard to dodge in pre-seasoned proteins or store-bought sauces. Romaine leaves do double duty as both vessel and crunch, holding the warm filling beautifully without going soggy. A scatter of fresh cilantro and mint at the end lifts everything with a bright, herby finish. Serve these straight from the skillet while the filling is still warm and the leaves are crisp for the best possible bite.

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