Soy Free Ginger-Turmeric Romaine Lettuce Cups with Carrot
Bright, fresh, and packed with bold flavor, these lettuce cups are the kind of weeknight dinner that feels a little special without requiring much effort. Ground chicken gets cooked down with fragrant ginger and golden turmeric, then tossed with shredded carrot and finished with coconut aminos and a splash of apple cider vinegar for a savory-tangy glaze that clings to every bite. Coconut aminos do all the heavy lifting here in place of traditional soy sauce, delivering that deep umami punch without any soy whatsoever — no label-reading required. The crisp romaine cups act as natural vessels, adding a cool crunch that plays beautifully against the warm, spiced filling. A scatter of fresh cilantro and mint over the top takes the whole thing somewhere bright and herbaceous. It's a clean, satisfying meal that comes together in one skillet and lands on the table looking genuinely impressive.
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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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