Macadamia 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 and bright herbs. The combination of fresh and ground ginger gives the filling a layered warmth that feels anything but ordinary. Coconut aminos bring that deep, slightly sweet umami note you'd expect from a soy-based sauce, making this a smart swap that actually delivers on flavor. A splash of apple cider vinegar lifts everything and keeps the filling from feeling heavy, while the turmeric adds a subtle earthiness and gorgeous golden color. Butter lettuce is the perfect vessel — its natural cup shape holds the filling neatly, and the cool, tender leaves are a great contrast to the warm, spiced meat. Finish each cup with fresh cilantro, a little torn mint, and a squeeze of lime right before eating, and you've got something that feels genuinely restaurant-worthy. This is the kind of recipe that disappears fast at a table, so consider doubling the filling.
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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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