These vibrant lettuce cups are a fresh, satisfying meal that feels light without leaving you hungry. Ground chicken gets cooked down with freshly grated ginger and turmeric until fragrant and golden, then tossed with shredded carrot, coconut aminos, and a splash of apple cider vinegar for a filling that's savory, slightly tangy, and deeply aromatic. Crisp romaine leaves act as the vessel, keeping things naturally grain-free and easy on digestion without any workarounds or substitutions needed. Coconut aminos stand in beautifully for soy sauce, delivering that umami depth without the additives that can irritate a sensitive gut. The apple cider vinegar adds a gentle brightness that also supports a more balanced digestive response. Fresh cilantro and mint scattered on top at the end bring a cooling herbal note that ties the whole dish together. It comes together quickly in one skillet, making it an ideal weeknight dinner when you want something nourishing that doesn't feel like a compromise.
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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.
Heat the coconut oil in a large (12-inch) skillet over medium heat until shimmering.
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