These little lettuce wraps pack a serious punch of flavor without a single drop of heat, making them a brilliant option for anyone who loves bold, savory food but needs to keep capsaicin completely off the table. The filling comes together in one skillet — ground turkey cooked down with fresh garlic, grated ginger, and coconut aminos until glossy and deeply fragrant, then finished with shredded carrot and scallion greens for color and crunch. Coconut aminos do a lot of heavy lifting here, bringing that salty, slightly sweet umami depth you'd normally expect from soy sauce, and it pairs beautifully with the brightness of apple cider vinegar and a touch of turmeric. Butter lettuce cups are the perfect vessel — cool, crisp, and just sturdy enough to hold a generous spoonful of filling without falling apart. A scatter of fresh cilantro and mint plus a squeeze of lime at the end lifts the whole thing and keeps it feeling light even though the flavors are anything but. These are the kind of appetizers or weeknight bites that disappear fast, so it's worth selecting the most intact lettuce leaves and having everything prepped before the skillet hits the heat.
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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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