These little cups are bright, fresh, and packed with flavor — the kind of thing that disappears fast at a table. Butter lettuce makes a naturally crisp, tender vessel that keeps things light while still feeling satisfying and complete. The filling comes together in a single skillet, where ground turkey gets cooked down with garlic, ginger, and shredded carrots before being glazed with coconut aminos and a generous hit of lime juice and zest. Coconut aminos stand in for soy sauce here, which matters because they're gentler on digestion and free from the additives that can irritate a sensitive gut. Turmeric adds a warm, earthy undertone and brings its well-known anti-inflammatory properties to every bite. Fresh cilantro and scallions stirred in at the end keep everything tasting vibrant and alive rather than heavy. Serve them straight from the skillet while the lettuce is still crisp and the filling is warm — that contrast is everything.
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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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