Seed Oil Free Ginger-Turmeric Romaine Lettuce Cups with Carrot

These vibrant lettuce cups deliver a serious punch of flavor — warm ginger, earthy turmeric, and a savory-tangy glaze made with coconut aminos and apple cider vinegar that coats every bite of juicy ground chicken and tender shredded carrot. Coconut oil does all the heavy lifting in the skillet here, which means you're completely clear of the refined vegetable and seed oils that sneak into so many stir-fry-style dishes. That swap isn't just a technicality — coconut oil handles the heat beautifully and lets the ginger and turmeric bloom without any competing flavors from industrial fats. The romaine cups keep things fresh and crisp, acting as a natural vessel that makes this feel light and fun without sacrificing any of the satisfying, savory depth in the filling. A scatter of fresh cilantro and mint at the end lifts the whole dish and adds a bright herbal finish that makes it feel genuinely restaurant-worthy. This is the kind of recipe that looks impressive on a platter but comes together in one skillet with minimal cleanup — a serious weeknight win.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →