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 piled into crisp butter lettuce cups and finished with cilantro, mint, and a squeeze of lime. Coconut aminos does all the heavy lifting here, delivering that deep, umami-rich soy-sauce vibe without any grain-based ingredients, which makes this a genuinely satisfying option when you need to avoid barley and its derivatives. The filling comes together in one skillet, and the shredded carrot and scallion greens stirred in at the end add just enough freshness and crunch to balance the warm spices. Turmeric and a double hit of ginger — both fresh and ground — give the turkey a warmth that feels almost aromatic, like something you'd order at a restaurant and immediately want to recreate at home. Butter lettuce is the perfect vessel: sturdy enough to hold a generous scoop but delicate enough to eat in two bites without making a mess. Serve them straight from the skillet while the filling is still warm and the lettuce is still cool, and watch them disappear fast.
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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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