Brazil Nut Free Ginger-Turmeric Romaine Lettuce Cups with Carrot

Warm, fragrant, and genuinely fun to eat, these lettuce cups are the kind of weeknight dinner that feels a little special without demanding much from you. Ground chicken gets cooked down with fresh ginger and ground turmeric until the kitchen smells incredible, then tossed with shredded carrot, coconut aminos, and a splash of apple cider vinegar for a savory-tangy glaze that clings to every bite. Crisp romaine leaves do double duty as both vessel and crunch, keeping things light while still feeling satisfying. The whole thing comes together in a single skillet, which means less cleanup and more time actually enjoying your meal. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of the usual suspects — every ingredient is straightforward and easy to verify at the store. A scatter of fresh cilantro and torn mint over the top adds a bright, herby finish that takes the whole dish up a notch. Serve them straight from the pan while the filling is still warm and the lettuce is still crisp for the best possible bite.

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