Pork Free Ginger-Turmeric Romaine Lettuce Cups with Carrot
These vibrant lettuce cups bring together warm spices, tender ground chicken, and sweet shredded carrot in a way that feels fresh and exciting without a single complicated step. Coconut oil carries the ginger and turmeric into a deeply fragrant base, and the coconut aminos add a savory, slightly sweet glaze that ties everything together beautifully. The apple cider vinegar cuts through the richness just enough to keep each bite bright and balanced. Crisp romaine leaves do double duty as both vessel and textural contrast — no tortillas, no wrappers, just cool crunch against that warm, spiced filling. Everything here is naturally free of pork and pork-derived ingredients, so there's no need to scrutinize labels or swap anything out. Fresh cilantro and mint on top are optional, but highly recommended — they lift the whole dish into something that genuinely feels restaurant-worthy. This one is fast, satisfying, and the kind of recipe you'll find yourself coming back to on a weeknight when you want something that tastes like you tried harder than you did.
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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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