These bright, handheld bites are the kind of food that disappears fast — crisp butter lettuce cups loaded with savory ground turkey, shredded carrots, and a glossy glaze built from coconut aminos, fresh lime, and a touch of turmeric. The filling comes together in one skillet in under 15 minutes, making this a genuinely weeknight-friendly option that still feels special enough to serve to guests. Following the autoimmune protocol means navigating around grains, legumes, nightshades, eggs, and dairy, and this recipe sidesteps every one of those without any awkward substitutions — the ingredients just work on their own terms. Coconut aminos do the heavy lifting where soy sauce would normally go, delivering that savory depth without any of the problematic components. Fresh ginger and garlic bloom in coconut oil at the start, building a fragrant base that makes the whole kitchen smell incredible. A generous finish of chopped cilantro and sliced scallions keeps everything tasting lively and fresh. Serves 4, and honestly, you might want to double the filling.
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Separate the butter lettuce into individual leaves and trim the base of each to form a cup shape. Arrange 12 of the best-formed cups on a large serving platter and set aside.
Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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