Legume Free Ginger-Turmeric Romaine Lettuce Cups with Carrot
Crisp romaine leaves stand in for any kind of wrapper or shell here, making this a naturally fresh, hands-on meal that comes together in a single skillet. The filling is built on ground chicken cooked with fresh ginger and ground turmeric, which gives it a warm, golden color and a fragrant depth that smells incredible while it's hitting the pan. Shredded carrot adds a little sweetness and texture, while coconut aminos and apple cider vinegar pull everything into a savory, lightly tangy glaze that clings to every bite. For anyone avoiding legumes, this recipe is genuinely effortless — every ingredient on the list is naturally in the clear, with no swaps or substitutions needed. The romaine cups keep things light and satisfying at the same time, and the optional cilantro and mint on top make the whole platter look like something you'd order at a restaurant. Serve it straight from the skillet while the filling is still warm and the lettuce is still crisp for the best contrast of temperatures and textures.
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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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