These bright, fresh little wraps pack a serious punch of flavor without a single nightshade in sight — no tomatoes, no peppers, no paprika hiding in the seasoning. The filling is built on ground turkey cooked down with fresh garlic, grated ginger, and coconut aminos, which gives it that savory, slightly sweet depth you'd normally expect from soy sauce. A splash of apple cider vinegar and a touch of turmeric round everything out, making the whole skillet smell absolutely incredible. Shredded carrot and scallion greens get stirred in off the heat, so they stay crisp and add a little color and crunch to every bite. Spooned into cool, cupped butter lettuce leaves and finished with cilantro, mint, and a squeeze of fresh lime, these wraps feel light and restaurant-worthy without much effort at all. If you've been navigating a nightshade-free lifestyle and missing the bold, punchy flavors of Asian-inspired dishes, this one is genuinely worth bookmarking. It comes together in a single skillet and hits the table fast — which makes it just as good for a weeknight dinner as it is for a casual spread with friends.
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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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