Beef Free Ginger & Coconut Aminos Mini Lettuce Wraps
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 for a handheld bite that feels both light and deeply satisfying. Coconut aminos do a lot of heavy lifting here, bringing that umami depth you'd expect from soy sauce but with a slightly sweeter, mellower edge that plays beautifully against the brightness of apple cider vinegar and lime. The shredded carrot and scallion greens get stirred in off the heat, so they stay fresh and add a little crunch to every bite. Skipping beef entirely doesn't mean skimping on richness — ground turkey absorbs all those aromatics and spices so well that the filling is anything but bland. Fresh cilantro, torn mint, and a squeeze of lime over the top pull the whole thing together into something that tastes way more restaurant-worthy than the effort involved. These are the kind of wraps that disappear fast at a table, so it's worth prepping a little extra filling just in case.
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground turkey
- 1 tbsp coconut oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp turmeric
- ¼ tsp ground ginger
- ½ tsp salt
- 3 scallions, thinly sliced (white and green parts separated)
- 1 medium carrot, shredded
For serving
- 1 head butter lettuce, leaves separated into cups
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Separate the butter lettuce into individual cup-shaped leaves, selecting the 12 most intact ones. Arrange them on a serving platter and set aside.
- 2
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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