These little wraps are bright, fresh, and packed with flavor — the kind of meal that feels light but genuinely satisfying. Ground turkey gets cooked down with fresh garlic, grated ginger, and a splash of apple cider vinegar before being coated in coconut aminos, which brings that savory, slightly sweet depth without the soy. Turmeric adds a warm, earthy note while also being one of the more gut-supportive spices you can work into an everyday meal. Shredded carrot and scallion greens get stirred in off the heat, keeping a little texture and freshness in every bite. Butter lettuce cups make the perfect vessel — cool and crisp against the warm, glossy filling — and a squeeze of lime right before eating ties everything together. Cilantro and torn mint on top take it from weeknight dinner to something that genuinely looks impressive on the table. If you're trying to eat in a way that's easier on your digestive system without sacrificing bold flavor, this one belongs in your regular rotation.
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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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