Hazelnut 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 fresh lime. The whole thing comes together in one skillet, making it as practical as it is delicious. Coconut aminos steps in as the umami backbone here, delivering that deep, salty-sweet depth without any soy or nut-based ingredients sneaking into the mix. For anyone navigating tree nut concerns, this recipe is naturally free of hazelnuts and hazelnut-derived ingredients from start to finish — no swaps needed, no label-reading anxiety. The turmeric and double hit of ginger (fresh and ground) give the filling a warm, aromatic complexity that makes these feel way more special than a weeknight dinner has any right to be. Serve them straight from the skillet while the lettuce is still cold and crisp for the best contrast of textures. Fresh mint on top is optional, but highly recommended if you want that extra pop of brightness.
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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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