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 finished with shredded carrot and scallion greens for a satisfying crunch. Coconut aminos does all the heavy lifting here, delivering that deep, slightly sweet umami hit you'd normally get from soy sauce, making it a natural fit for anyone eating grain-free and legume-free. The turmeric and apple cider vinegar add a subtle warmth and brightness that ties everything together beautifully. Butter lettuce cups are the perfect vessel — cool, crisp, and just sturdy enough to hold a generous spoonful of filling without falling apart. A squeeze of fresh lime and a scatter of cilantro and mint right before serving take the whole thing from weeknight dinner to something that genuinely feels special. These are the kind of hand-held bites that disappear fast, so don't be surprised if you're spooning out seconds before everyone has even sat down.
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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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