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 spooned into crisp butter lettuce cups for a handheld bite that feels both light and deeply satisfying. Coconut aminos steps in as the umami backbone here, delivering that rich, soy-sauce-like depth without any of the usual allergen concerns that come with bottled sauces and marinades. A hit of apple cider vinegar and turmeric keeps the filling bright and complex, while shredded carrot and scallion greens stirred in at the end add color and a gentle crunch. The butter lettuce does double duty as both vessel and freshness, keeping every bite cool against the warm, spiced filling. Cilantro, torn mint, and a squeeze of lime over the top bring it all together in a way that tastes like something you'd order at a restaurant. Because every ingredient is whole and straightforward, there's no need to scan labels or second-guess what's hiding in a sauce packet — just clean, bold cooking from start to finish.
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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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