Pistachio Free Ginger-Turmeric Romaine Lettuce Cups with Carrot
Warm, fragrant, and genuinely fun to eat, these lettuce cups bring together golden-spiced ground chicken, sweet shredded carrot, and a glossy coconut aminos glaze tucked into crisp romaine leaves. The combination of fresh ginger and turmeric bloomed in coconut oil gives the filling a deeply savory, slightly earthy aroma that fills the kitchen fast. Coconut aminos and apple cider vinegar round out the sauce with a subtle tang that keeps every bite bright and balanced. Because the entire recipe is built from whole, straightforward ingredients, there's no need to scan labels or worry about hidden additives sneaking into your meal. Romaine cups make a naturally sturdy vessel — scoop-ready and satisfying without any extra prep beyond trimming the base. A handful of fresh cilantro and torn mint leaves scattered on top adds a cool, herby contrast to the warm filling that really pulls everything together. These are the kind of handheld bites that disappear fast, so consider doubling the filling if you're feeding a crowd.
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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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