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, cilantro, and a squeeze of lime. The coconut aminos do a lot of heavy lifting here, bringing that deep, slightly sweet umami hit that makes the filling taste like it came from your favorite restaurant. For anyone navigating shellfish-free eating, this kind of dish can be tricky when ordering out, since many Asian-inspired sauces and stir-fry bases sneak in oyster sauce or shrimp paste — but every ingredient here is straightforward and easy to verify. The turmeric and apple cider vinegar add a subtle brightness that rounds everything out beautifully without overpowering the ginger. Butter lettuce is the perfect vessel — sturdy enough to hold the filling but delicate enough that each bite feels light and fresh. Serve them straight from the skillet while the filling is still warm and the lettuce is cool and crisp for the best contrast.
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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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