Walnut Free Ginger & Coconut Aminos Mini Lettuce Wraps
These little wraps are bright, fresh, and packed with bold flavor — the kind of thing that disappears fast at any table. Ground turkey gets cooked down with fresh garlic, grated ginger, and coconut aminos until glossy and deeply savory, then tucked into crisp butter lettuce cups for a satisfying bite that feels light but genuinely filling. Shredded carrot and scallion greens stirred in at the end add a pop of color and a little crunch that makes every bite interesting. Coconut aminos bring that rich, umami depth you want without any soy, and the apple cider vinegar keeps the whole filling lively and balanced. For anyone navigating tree nut concerns, this recipe is naturally free of walnuts and relies on wholesome, straightforward ingredients with no hidden surprises. A squeeze of lime and a handful of fresh cilantro or mint over the top pulls everything together beautifully. These are the kind of wraps you'll find yourself making on repeat.
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground turkey
- 1 tbsp coconut oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp turmeric
- ¼ tsp ground ginger
- ½ tsp salt
- 3 scallions, thinly sliced (white and green parts separated)
- 1 medium carrot, shredded
For serving
- 1 head butter lettuce, leaves separated into cups
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Separate the butter lettuce into individual cup-shaped leaves, selecting the 12 most intact ones. Arrange them on a serving platter and set aside.
- 2
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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