Pecan Free Ginger & Coconut Aminos Mini Lettuce Wraps
These little wraps are bright, fresh, and packed with bold flavor — the kind of thing that disappears fast at a table. Ground turkey gets cooked down with fresh garlic, grated ginger, and coconut aminos until it's glossy and deeply savory, then tucked into crisp butter lettuce cups for a satisfying bite that feels light but genuinely filling. The coconut aminos bring a rich, slightly sweet umami note that makes the whole filling taste like it took way more effort than it did. Shredded carrot and scallion greens get stirred in off the heat, keeping a little freshness and crunch in every spoonful. A squeeze of lime and a scatter of cilantro and mint right before serving pull everything together beautifully. There are no tree nuts anywhere in this recipe — every ingredient is straightforward and easy to verify, which makes it a stress-free choice when you're cooking for a crowd with mixed dietary needs. Whether you're serving these as an appetizer or a casual weeknight dinner, they're the kind of recipe you'll come back to again and again.
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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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