These little lettuce cups are bright, fresh, and packed with so much flavor that it's hard to believe they come together in a single skillet. Ground turkey gets cooked down with garlic, ginger, and shredded carrots, then tossed with coconut aminos, fresh lime juice, and a touch of turmeric for a filling that's savory, citrusy, and just a little earthy. Coconut aminos does the heavy lifting here in place of conventional soy sauce, which often contains additives and emulsifying agents that can sneak into your meals without much fanfare. Every ingredient in this recipe is whole and straightforward — no processed condiments, no hidden stabilizers, just real food that tastes genuinely good. Butter lettuce makes the perfect natural vessel, crisp and cool against the warm, glazed filling. A shower of fresh cilantro and scallions right before serving keeps everything vibrant and adds a pop of color that makes the whole platter look like it came from a restaurant. These are the kind of bites you bring to a gathering and watch disappear before you even sit down.
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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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