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 piled into crisp butter lettuce cups with shredded carrot, scallion greens, and bright herbs. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying dinner. Coconut aminos does a lot of heavy lifting here, delivering that deep, slightly sweet umami hit without any of the soy-based ingredients that can sneak lupin derivatives along for the ride in some commercial sauces. Every component in this recipe is straightforward and easy to source, so there's no guesswork about what's actually going into your food. A squeeze of fresh lime right before eating ties everything together and cuts through the richness of the turkey beautifully. Serve these as a light weeknight meal or set them out as a crowd-pleasing appetizer — either way, the platter tends to disappear fast.
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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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