Seeds Free Ginger-Turmeric Romaine Lettuce Cups with Carrot
Bright, warming, and genuinely satisfying, these lettuce cups pack a serious flavor punch thanks to fresh ginger, golden turmeric, and a savory-tangy glaze built from coconut aminos and apple cider vinegar. The filling comes together in a single skillet with ground chicken and shredded carrot, making cleanup as easy as the cooking itself. For anyone navigating a seeds-free lifestyle, this recipe is a natural fit — every ingredient is straightforward, with no hidden sesame, poppy, or sunflower lurking in sauces or seasonings. Coconut aminos do the heavy lifting where soy sauce might normally sneak in sesame, delivering that deep umami note without any compromise. The romaine cups act as crisp, cool vessels that contrast beautifully with the warm, glazed filling, and a handful of fresh cilantro or mint on top takes the whole thing somewhere bright and herbaceous. It works equally well as a light weeknight dinner or a crowd-pleasing appetizer spread across a platter. Simple, clean, and genuinely craveable — this one earns a permanent spot in the rotation.
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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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