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 fresh lime. Coconut aminos is the real hero here, delivering that deep, umami-rich soy sauce flavor without any actual soy, which makes this a stress-free option for anyone navigating soy sensitivities or allergies. The swap is seamless — you genuinely won't miss the original. Turmeric and apple cider vinegar round out the filling with a subtle warmth and brightness that keeps every bite interesting. Butter lettuce is the perfect vessel: sturdy enough to hold the filling but tender enough to fold and eat in one satisfying bite. This is the kind of recipe that feels light and fresh but still leaves you full, and it comes together in one skillet with minimal cleanup. Serve it straight from the pan while everything is still warm and the lettuce stays crisp.
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)
