These little lettuce cups pack a serious punch of bright, fresh flavor — savory ground turkey glazed with coconut aminos, lime, and a touch of turmeric nestled into crisp butter lettuce leaves. Turmeric and fresh ginger are two of the most well-researched ingredients when it comes to supporting a low-inflammation lifestyle, and here they do double duty as flavor builders too. Coconut aminos stand in for soy sauce, keeping the dish free from common inflammatory triggers while still delivering that deep, umami-rich glaze. The shredded carrots add a subtle sweetness and a little texture, while the fresh cilantro, scallions, and lime wedges brighten everything up at the end. Because the filling comes together in one skillet in under fifteen minutes, this is the kind of recipe you'll actually reach for on a busy weeknight rather than saving for a special occasion. Serve them straight from the platter and let everyone assemble their own — they disappear fast.
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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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