Cashew Free Ginger & Coconut Aminos Mini Lettuce Wraps
These little lettuce wraps pack a serious punch of flavor — gingery, savory ground turkey with a glossy coconut aminos glaze, all cradled in crisp butter lettuce cups and finished with fresh herbs and a squeeze of lime. The filling comes together in a single skillet, making cleanup as easy as the cooking itself. Coconut aminos step in as the umami backbone here, delivering that deep, soy-sauce-like richness without any of the common allergen concerns that come with traditional Asian-inspired sauces. Fresh ginger and garlic bloom in hot coconut oil before the turkey ever hits the pan, which means every bite is layered and aromatic rather than flat. Shredded carrot and scallion greens get stirred in off the heat, keeping a little texture and brightness in the mix. The whole spread looks impressive on a platter — bright green cups loaded with glossy filling, scattered with cilantro and mint — but it's genuinely weeknight-friendly from start to finish. Serve them immediately so the lettuce stays crisp and the filling stays warm, and don't skip the lime wedges.
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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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