
These little lettuce cups are the kind of appetizer or light meal that disappears from the platter before you even sit down. Crisp butter lettuce cradles a savory ground turkey filling that's bright with fresh lime, warm with ginger and turmeric, and finished with a hit of coconut aminos for that deep, umami-rich glaze — no soy sauce needed. Coconut aminos are a natural swap that keeps everything wheat-free without sacrificing any of the bold, satisfying flavor you'd expect from a dish like this. The shredded carrots add a subtle sweetness and a little texture, while the fresh cilantro and scallions piled on top make every bite feel lively and restaurant-worthy. It all comes together in one skillet, which means less cleanup and more time enjoying the food. Whether you're serving these as a starter at a dinner party or building a casual weeknight spread, they hit that rare sweet spot of feeling indulgent while being genuinely wholesome.
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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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