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 deeply aromatic. The coconut aminos do a lot of heavy lifting here, bringing that umami depth you'd normally get from soy sauce without the fructose concerns that come with many bottled condiments and sauces. Apple cider vinegar and turmeric round out the filling with a bright, earthy backbone that makes every bite feel intentional. Shredded carrot and scallion greens get stirred in off the heat, keeping a little freshness and crunch in the mix. Butter lettuce cups make the perfect vessel — cool, crisp, and naturally sweet in a way that balances the warm, spiced filling beautifully. A handful of cilantro, a torn mint leaf or two, and a squeeze of fresh lime right before serving pull the whole thing together. These are the kind of handheld bites that disappear fast, whether you're feeding a crowd or just treating yourself to something that feels a little special on a weeknight.
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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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