Cashew Free Ginger-Turmeric Romaine Lettuce Cups with Carrot

Bright, fragrant, and genuinely fun to eat, these lettuce cups pack a seriously satisfying punch without a single nut in sight. Ground chicken gets cooked down with fresh ginger and turmeric until golden and aromatic, then tossed with shredded carrot, coconut aminos, and a splash of apple cider vinegar for a savory-tangy glaze that clings to every bite. Romaine leaves do double duty as both vessel and crunch, keeping things light while still feeling like a proper meal. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of the usual suspects — no sneaky nut-based sauces, no cashew cream, just clean, whole ingredients from start to finish. The coconut aminos bring that deep, umami-rich flavor you'd expect from a soy sauce without any of the cross-contamination concerns that come with many bottled condiments. A handful of fresh cilantro and torn mint leaves scattered on top at the end adds a pop of color and brightness that makes the whole platter look like something from a restaurant. These are the kind of weeknight bites that disappear fast, so consider doubling the filling.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →