Hazelnut Free Ginger-Turmeric Romaine Lettuce Cups with Carrot
Bright, bold, and packed with warming spice, these lettuce cups deliver a satisfying crunch in every single bite. Ground chicken gets cooked down with fresh ginger and turmeric until fragrant and golden, then tossed with shredded carrot, coconut aminos, and a splash of apple cider vinegar for a savory-tangy glaze that clings to every piece. Romaine leaves stand in as the vessel, giving you that satisfying scoop-and-eat experience without any extra fuss. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying dinner. For anyone navigating tree nut allergies, this recipe is naturally free of any nut-based ingredients — every component is straightforward and easy to verify at the store. Fresh cilantro and mint are optional finishing touches, but they add a pop of herby brightness that really elevates the dish. Light enough to feel fresh, but filling enough to be a proper meal, these cups are the kind of weeknight recipe you'll keep coming back to.
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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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