Sesame Free Ginger-Turmeric Romaine Lettuce Cups with Carrot
These vibrant lettuce cups are packed with warm, golden filling that smells absolutely incredible the moment ginger and turmeric hit the hot pan. Ground chicken gets broken down into tender, savory crumbles coated in a light glaze of coconut aminos and apple cider vinegar — no soy sauce, no tahini, no hidden sesame products anywhere in sight. That's actually a big deal for a recipe in this flavor territory, since Asian-inspired dishes so often sneak in sesame oil or sesame-laced sauces as a finishing touch. Here, every ingredient earns its place on its own merits, and the result is bright, deeply savory, and completely satisfying. Shredded carrot adds a little sweetness and texture to the filling, while crisp romaine leaves do the heavy lifting as a fresh, crunchy vessel. A scatter of cilantro and torn mint on top takes the whole thing somewhere that feels genuinely restaurant-worthy. It comes together in one skillet and hits the table fast, making it just as practical for a weeknight dinner as it is impressive for a casual spread.
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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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