Capsaicin Free Ginger-Turmeric Romaine Lettuce Cups with Carrot
Crisp romaine leaves stand in for tortillas or bread here, cradling a warmly spiced ground chicken filling that's bright, savory, and genuinely satisfying. The combination of fresh ginger, ground turmeric, and coconut aminos builds serious depth of flavor without relying on any hot peppers or chili-based sauces — which makes this a rare find in the world of Asian-inspired lettuce cups. Shredded carrot adds a subtle sweetness and a little texture, while a splash of apple cider vinegar keeps everything lively and balanced. Coconut oil ties the whole skillet together with a gentle richness that complements the golden turmeric beautifully. The whole filling comes together in one pan, so cleanup is minimal and weeknight dinners just got a lot more interesting. Finish with fresh cilantro and torn mint if you have them on hand — they add a pop of herby freshness that takes each bite over the top. Serve straight from the skillet while everything is still warm and the lettuce cups are still crisp for the best possible texture contrast.
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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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