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 for a handheld bite that feels both light and deeply satisfying. The coconut aminos bring that rich, umami depth you want in a filling like this without any of the ingredients that can make store-bought sauces a minefield for those avoiding certain allergens. A hit of apple cider vinegar and turmeric keeps things bright and a little complex, while shredded carrot and scallion greens stirred in at the end add freshness and just enough crunch. Butter lettuce is the unsung hero here — its natural cup shape holds everything together beautifully, and it stays crisp right up until you take a bite. Finish each wrap with torn cilantro, a little mint if you're feeling it, and a squeeze of lime, and you've got something that tastes like it came from a restaurant but came together in one skillet. It's the kind of recipe that works just as well for a casual weeknight dinner as it does laid out on a platter for guests.
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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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