Lactose 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. The whole thing comes together in one skillet, which makes cleanup almost as satisfying as the meal itself. Coconut aminos steps in as the umami backbone here, delivering that deep, soy-sauce-like richness without any dairy concerns or hidden additives to stress over. Turmeric and apple cider vinegar round out the filling with a subtle warmth and brightness that makes every bite feel intentional. Butter lettuce is genuinely the perfect vessel — sturdy enough to hold the filling but delicate enough that it doesn't overpower the other flavors. Fresh mint is optional but highly recommended if you have it on hand; it lifts the whole dish into something that feels almost restaurant-worthy. Serve these straight from the skillet while the filling is still warm and the lettuce is still crisp for the best possible bite.
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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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