Citrus Free Ginger-Turmeric Romaine Lettuce Cups with Carrot

Warm, fragrant, and genuinely fun to eat, these hand-held lettuce cups are packed with golden-hued chicken filling that smells incredible the moment ginger and turmeric hit the hot pan. The combination of coconut aminos and a splash of apple cider vinegar gives the filling a savory, slightly tangy depth without leaning on any citrus juice or zest — which can be surprisingly hard to avoid in Asian-inspired recipes like this one. Shredded carrot adds a little sweetness and texture, while the romaine leaves keep everything crisp and fresh right up until the last bite. Coconut oil ties it all together with a subtle richness that makes the spices bloom beautifully. It's the kind of weeknight dinner that looks impressive on a platter but comes together in a single skillet with minimal fuss. Finish with torn mint and cilantro if you have them on hand — they add a bright herbal lift that rounds out every bite.

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