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 tucked into crisp butter lettuce cups with shredded carrot and bright scallion greens. The coconut aminos do the heavy lifting here, delivering that deep, umami-rich soy sauce vibe without any grain-based ingredients that could be a problem for people avoiding rye and similar culprits hiding in conventional condiments. Apple cider vinegar adds a subtle tang that keeps the filling lively, while turmeric gives it a warm, golden hue that looks just as good as it tastes. Butter lettuce is the perfect vessel — sturdy enough to hold a generous spoonful but tender enough to fold and eat in one satisfying bite. A handful of fresh cilantro, a few torn mint leaves, and a squeeze of lime over the top pull everything together into something that feels restaurant-worthy but comes together in a single skillet. This is the kind of recipe that works just as well for a casual weeknight dinner as it does for a crowd-pleasing appetizer spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
