These little wraps pack a serious punch of flavor while leaning hard into ingredients known for their calming, anti-inflammatory properties. Fresh ginger appears twice — both grated and ground — alongside turmeric and garlic, creating a filling that smells incredible and works hard for your body at the same time. Coconut aminos stand in for soy sauce, delivering that savory, slightly sweet depth without the inflammatory downsides of conventional soy-based condiments. The ground turkey cooks up glossy and well-seasoned, brightened by a splash of apple cider vinegar and finished with shredded carrot and scallion greens for a little crunch and color. Butter lettuce cups make the perfect vehicle — cool, crisp, and naturally light — while fresh cilantro, mint, and a squeeze of lime tie everything together with a burst of freshness. This is the kind of meal that feels like a treat but genuinely supports the way you want to eat, no compromises required.
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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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