These little lettuce cups are bright, fresh, and packed with so much flavor that you won't miss the heat for a single second. Ground turkey gets cooked down with garlic, ginger, and shredded carrots, then glazed with coconut aminos and a generous hit of lime juice and zest — the result is savory, tangy, and just a little bit aromatic from the turmeric. Butter lettuce makes the perfect natural vessel, tender enough to fold easily but sturdy enough to hold a full scoop of filling without falling apart. For anyone avoiding capsaicin, recipes like this can feel hard to find because so many Asian-inspired dishes lean on chili paste or hot sauce for their punch — here, the ginger, garlic, and citrus do all that heavy lifting instead. Fresh cilantro and scallions scattered on top add a pop of color and a clean, herby finish that makes every bite feel lively. These are ideal for a casual weeknight dinner or a crowd-pleasing appetizer spread, and they come together in one skillet with minimal cleanup.
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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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