These vibrant lettuce cups are a fresh, flavor-packed meal that comes together in a single skillet with minimal fuss. Ground chicken gets bloomed with freshly grated ginger and ground turmeric in coconut oil, building a warm, aromatic base before the shredded carrots go in to add a little sweetness and crunch. Coconut aminos and a splash of apple cider vinegar pull everything together into a light, savory glaze that coats every bite without any heavy sauce weighing it down. For anyone navigating a low FODMAP approach, this recipe is a genuine find — there's no onion, no garlic, and no sneaky high-FODMAP sauces to stress over. Coconut aminos stand in beautifully for soy sauce, delivering that umami depth while keeping things gut-friendly. The romaine cups do double duty as both serving vessel and a satisfying crunch, so you don't miss a single thing. Finish with fresh cilantro and torn mint if you have them on hand — they lift the whole dish into something that feels genuinely restaurant-worthy.
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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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