Pregnancy Friendly Ginger & Coconut Aminos Mini Lettuce Wraps
Fresh ginger, turmeric, and a hit of coconut aminos come together in a savory turkey filling that's bright, aromatic, and genuinely craveable. The ground turkey is cooked all the way through to 165°F, which matters a lot when you're being careful about food safety during pregnancy — no guesswork, just a clear, reliable step built right into the method. Coconut aminos stand in for soy sauce here, keeping the flavor bold and umami-rich without the sodium overload or any soy concerns. Shredded carrot and scallion greens get stirred in off the heat, so they stay crisp and add a little color and texture to every bite. Butter lettuce cups make the whole thing feel light and fresh, and the lime wedges at the end brighten everything up beautifully. Cilantro and mint on top are optional but highly recommended — they take the whole plate from weeknight dinner to something that feels a little special. These come together quickly in one skillet and are just as good for a casual lunch as they are for sharing at the table.
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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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