These little lettuce 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, cilantro, and a squeeze of fresh lime. Every component is clean and intentional, with coconut oil doing the heavy lifting in the pan instead of any refined or industrial oil. That swap matters more than it might seem, because so many takeout-style dishes and bottled sauces quietly sneak in canola, soybean, or sunflower oil — here, you know exactly what went into the skillet. The coconut aminos bring that deep, slightly sweet umami note you'd expect from soy sauce, while apple cider vinegar and turmeric round out the filling with brightness and warmth. Butter lettuce is the perfect vessel — sturdy enough to hold the filling but tender enough to bite through cleanly without any mess. These are the kind of wraps that feel light and fresh but still leave you genuinely satisfied, which is a rare and wonderful thing.
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)
