These little wraps pack a serious punch of flavor without a single crack of black pepper in sight. The filling starts with coconut oil, scallions, garlic, and a generous hit of fresh ginger that blooms in the pan and fills your kitchen with the most incredible aroma. Ground turkey gets cooked through and then tossed with coconut aminos, apple cider vinegar, turmeric, and ground ginger until everything is glossy, savory, and deeply satisfying. Shredded carrot and scallion greens get stirred in off the heat, adding a little freshness and crunch to every bite. Spooned into cool, crisp butter lettuce cups and finished with cilantro, mint, and a squeeze of lime, the whole thing comes together as something that feels both light and completely crave-worthy. For anyone navigating a black pepper sensitivity, finding bold, well-seasoned recipes can feel like a real challenge — but the layered warmth of fresh ginger, turmeric, and coconut aminos does all the heavy lifting here. These are the kind of wraps you'll want to make on repeat.
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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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