These little wraps pack a serious punch of flavor — savory ground turkey cooked down with fresh garlic, grated ginger, and coconut aminos until glossy and fragrant, then tucked into crisp butter lettuce cups with shredded carrot, cilantro, and a squeeze of lime. Coconut aminos does a lot of heavy lifting here, delivering that deep, salty-savory depth you'd expect from soy sauce but without any added sugar hiding in the bottle. Apple cider vinegar adds a bright lift, and the turmeric gives the filling a warm, golden color that looks as good as it tastes. The whole thing comes together in one skillet, which means minimal cleanup and maximum reward. Butter lettuce is the perfect vessel — sturdy enough to hold the filling but tender enough to bite through cleanly. Fresh mint and cilantro on top are the finishing touch that makes these feel genuinely restaurant-worthy. Whether you're meal prepping or putting out a quick weeknight spread, this one is easy to love.
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Separate the butter lettuce into individual cup-shaped leaves, selecting the 12 most intact ones. Arrange them on a serving platter and set aside.
Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the scallion whites and cook, stirring, until softened and fragrant, about 1 minute.
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