Paraben Free Ginger-Turmeric Romaine Lettuce Cups with Carrot
Crisp romaine leaves stand in for any processed wrapper here, making these handheld cups as fresh and clean as a meal can get. The filling is built on ground chicken cooked in coconut oil with freshly grated ginger and ground turmeric — two bold, natural flavor-makers that give the dish a warm, golden depth without relying on any packaged sauces or synthetic additives. Coconut aminos and a splash of apple cider vinegar bring a savory-tangy glaze that coats the shredded carrots and chicken beautifully, so every bite is juicy and layered. For anyone navigating parabens in food products, the ingredient list here is refreshingly straightforward — whole produce, simple pantry staples, and nothing that raises a red flag. The romaine cups keep things light and crunchy, and a scatter of fresh cilantro and mint at the end lifts the whole dish with a bright herbal finish. These come together quickly in a single skillet, which means less cleanup and more time actually enjoying dinner.
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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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