These little lettuce wraps pack a serious punch of flavor — ginger, garlic, and coconut aminos come together in a glossy, savory turkey filling that smells absolutely incredible while it cooks. Butter lettuce leaves do all the heavy lifting as the vessel here, giving you that satisfying crunch and fresh contrast without a single grain in sight. For anyone navigating a rice-free lifestyle, Asian-inspired dishes can feel like a minefield, but this one leans into bold, clean ingredients that deliver every bit of the umami depth you'd expect. Coconut aminos bring that salty-sweet soy-sauce vibe while keeping things completely grain-free, and the apple cider vinegar adds just enough brightness to balance the richness of the turkey. Shredded carrot and scallion greens get stirred in at the end for color and a little freshness, and a squeeze of lime right before eating ties the whole thing together. Cilantro and torn mint on top make it feel like something you'd order at a restaurant, not throw together on a weeknight. These are the kind of wraps that disappear fast, so consider doubling the filling.
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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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