Gluten 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 tucked into crisp butter lettuce cups with shredded carrot, cilantro, and a squeeze of lime. Coconut aminos does all the heavy lifting here, delivering that deep, soy-sauce-like umami without any wheat or gluten, which makes it a brilliant swap for anyone navigating traditional Asian-inspired recipes. The turmeric and apple cider vinegar add a subtle brightness that keeps the filling from feeling heavy, and the whole thing comes together in one skillet. Butter lettuce is a natural vessel — its soft, cup-shaped leaves hold the filling perfectly and keep every bite light and fresh. Serving with fresh mint and lime wedges at the table lets everyone customize, which makes this just as fun for a casual weeknight dinner as it is for a spread with friends. It's the kind of recipe that proves eating without gluten doesn't mean eating without excitement.
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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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