Turkey Free Ginger-Turmeric Romaine Lettuce Cups with Carrot
These vibrant lettuce cups are a fresh, flavor-packed handheld meal that comes together in a single skillet with minimal fuss. Ground chicken gets bloomed in coconut oil with fresh ginger and turmeric, building a warm, aromatic base that smells absolutely incredible as it cooks. Shredded carrot adds a subtle sweetness and satisfying texture, while coconut aminos and apple cider vinegar bring a savory, slightly tangy glaze that ties everything together beautifully. Crisp romaine leaves do double duty as both vessel and crunch, keeping things light without sacrificing any of the bold flavor. For anyone steering clear of turkey, ground chicken is a fantastic everyday protein that soaks up seasoning just as well — no compromise needed here. A handful of fresh cilantro and torn mint leaves scattered on top at the end add a bright, herby finish that makes the whole platter look as good as it tastes. These are the kind of crowd-pleasing bites you'll find yourself making on repeat.
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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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