Honey Free Ginger-Turmeric Romaine Lettuce Cups with Carrot
Bright, bold, and built for sharing, these lettuce cups pack a seriously satisfying punch with warm spiced chicken, tender shredded carrot, and a glossy glaze that clings to every bite. The combination of fresh ginger and ground turmeric gives the filling an earthy, aromatic depth that feels anything but ordinary. Coconut aminos and a splash of apple cider vinegar bring that savory-tangy balance without leaning on any sweeteners — so every ingredient is doing real, flavorful work. Many store-bought sauces and marinades sneak in sweeteners that can be tricky to spot, but this recipe keeps things completely clean by building all its complexity from pantry staples you can actually read. Romaine leaves make the perfect crisp vessel — sturdy enough to hold a generous scoop of filling but light enough to keep the whole dish feeling fresh and lively. A handful of torn mint and cilantro scattered over the top adds a herby lift that ties everything together beautifully. This one is weeknight-easy but impressive enough to set out for guests.
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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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