Lactose Free Ginger-Turmeric Romaine Lettuce Cups with Carrot
Bright, fresh, and packed with bold flavor, these lettuce cups are the kind of meal that feels light without leaving you hungry. Ground chicken gets cooked down with fragrant ginger and earthy 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. Coconut oil does the heavy lifting here instead of butter, and coconut aminos stand in for soy sauce, so the whole filling comes together completely free of dairy without any substitutions that feel like a compromise. Crisp romaine leaves act as natural cups, giving you that satisfying crunch alongside the warm, spiced filling — no tortillas or bread required. A scatter of fresh cilantro and torn mint on top takes it from weeknight dinner to something you'd genuinely want to serve to guests. It's a clean, vibrant dish that proves skipping dairy doesn't mean skipping satisfaction.
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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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