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, which makes cleanup as easy as the cooking. Coconut aminos does the heavy lifting here, bringing that deep, slightly sweet umami hit you'd expect from soy sauce — without any soy or legume concerns to navigate. It's the kind of swap that genuinely works, not just a compromise. The turmeric and apple cider vinegar add a subtle warmth and brightness that keeps every bite interesting, while the butter lettuce cups give you that satisfying crunch without any extra effort. Finished with fresh mint and lime wedges, these wraps feel light and vibrant enough for a warm-weather spread but hearty enough to stand on their own as a full meal.
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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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