These bright, handheld bites are the kind of appetizer or light meal that disappears from the platter before you even sit down. Crisp butter lettuce cups cradle a savory ground turkey filling that's been cooked down with garlic, ginger, shredded carrots, and coconut aminos into a glossy, aromatic glaze. Fresh lime juice, lime zest, and a pinch of turmeric give the whole thing a citrusy warmth that feels lively and satisfying at the same time. Every single ingredient here is naturally free of barley and barley-derived additives — the coconut aminos stand in beautifully for soy-based sauces that can sometimes sneak in hidden grains. A final scatter of fresh cilantro and scallions adds color and a little herby punch right before serving. These come together in one skillet with minimal cleanup, making them just as practical as they are impressive.
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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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