These bright, handheld bites are the kind of appetizer or light meal that disappears from the platter before you even sit down. Crisp butter lettuce cups cradle a savory ground turkey filling that's been cooked down with garlic, ginger, shredded carrots, and coconut aminos into a glossy, fragrant glaze. Fresh lime juice and zest cut right through the richness, while a hit of turmeric adds warmth and a gorgeous golden color to the meat. The whole thing gets finished with handfuls of cilantro and scallions, so every bite is layered with herby, citrusy freshness. For anyone navigating grain sensitivities, this recipe is naturally built around whole, simple ingredients — there's no grain, flour, or filler of any kind hiding in the filling. Coconut aminos stand in for soy sauce and bring that savory depth without any of the usual label-reading stress. It's the kind of dish that feels indulgent and satisfying while being completely straightforward to pull off on a weeknight.
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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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