Dairy 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 with shredded carrot, scallions, and bright herbs. Coconut aminos does the heavy lifting here, delivering that deep, slightly sweet umami hit you'd normally expect from soy sauce, without any of the dairy concerns that can sneak into store-bought sauces and marinades. The whole filling comes together in a single skillet, so cleanup is minimal and the flavors stay bold and focused. Turmeric and apple cider vinegar add a subtle warmth and brightness that makes every bite feel layered and intentional. Fresh cilantro, torn mint, and a squeeze of lime over the top pull everything together at the last second, keeping the herbs vivid and the whole dish feeling light. These are the kind of appetizers or weeknight dinners that disappear fast — pass the platter and watch them go.
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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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