Rice Free Ginger-Turmeric Romaine Lettuce Cups with Carrot
Crisp romaine leaves stand in for any grain-based vessel here, making these vibrant little cups a naturally satisfying option for anyone steering clear of rice. The filling is where the real magic happens — ground chicken gets bloomed with fresh ginger and ground turmeric in coconut oil, building a warm, golden base that smells absolutely incredible. Shredded carrots add a subtle sweetness and a little texture, while coconut aminos and apple cider vinegar bring a savory, slightly tangy glaze that coats every bite. The whole thing comes together in a single skillet, which means less cleanup and more time to actually enjoy dinner. Served straight from the pan into cold, crunchy romaine cups, you get that satisfying contrast of warm filling and cool, crisp lettuce in every single bite. A scatter of fresh cilantro and mint on top takes it from weeknight quick to genuinely impressive. 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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