Pecan Free Ginger-Turmeric Romaine Lettuce Cups with Carrot
Bright, bold, and packed with warm spice, these lettuce cups deliver a satisfying crunch with every bite. Ground chicken gets cooked down with fresh ginger and turmeric until fragrant and golden, then tossed with shredded carrot, coconut aminos, and a splash of apple cider vinegar for a savory-tangy glaze that clings to every piece. Crisp romaine leaves stand in as the vessel, making each serving feel light and fresh without sacrificing any of the flavor. For anyone navigating tree nut allergies, this recipe is a genuinely clean option — every ingredient is straightforward, and there's no risk of hidden nut-based sauces or seasonings sneaking in. The coconut aminos bring that umami depth you'd normally expect from soy sauce, while the coconut oil keeps the cooking fat simple and neutral. A scatter of fresh cilantro and torn mint at the end lifts the whole dish and makes it look as good as it tastes. It's the kind of weeknight dinner that feels a little special without requiring much effort at all.
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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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