These little lettuce cups are bright, fresh, and packed with so much flavor that they disappear fast — whether you're serving them as an appetizer or a light weeknight dinner. Ground turkey gets cooked down with garlic, ginger, shredded carrots, and coconut aminos until everything is coated in a savory, slightly tangy glaze that smells absolutely incredible. A hit of lime juice, lime zest, and turmeric rounds out the filling with a citrusy warmth that feels lively without being overpowering. Butter lettuce is the perfect vessel here — its soft, cupped leaves hold the filling neatly and add a cool, crisp contrast to the warm, fragrant turkey. Fresh cilantro and scallions go on at the end so they stay vibrant and don't wilt into the heat. Every single ingredient in this recipe is naturally free from tree nuts of any kind, including chestnuts, so there's no need to scrutinize labels or worry about hidden additions. Just clean, whole-food ingredients that come together quickly and taste like something you'd order at a restaurant.
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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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