Carrageenan 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 piled into crisp butter lettuce cups and finished with bright herbs and a squeeze of lime. Coconut aminos does the heavy lifting here as a soy sauce alternative, bringing that deep umami richness without any of the additives that sneak into conventional condiments and processed sauces. For anyone navigating carrageenan concerns, the ingredient list is refreshingly clean — every component is whole, recognizable, and straightforward to source. The shredded carrot and scallion greens get stirred in off the heat, keeping a little texture and freshness in every bite. Butter lettuce is the perfect vessel: sturdy enough to hold the filling but tender enough to fold and eat in one satisfying crunch. Cilantro and mint on top take it from weeknight dinner to something that genuinely feels like a restaurant appetizer. Serve them immediately while the filling is still warm and the lettuce is still crisp — that contrast is everything.
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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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