Wheat Free Ginger & Coconut Aminos Mini Lettuce Wraps
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 does all the heavy lifting here, delivering that deep, umami-rich soy sauce flavor without any wheat, making it a genuinely satisfying swap rather than a compromise. The turmeric and apple cider vinegar add a subtle warmth and brightness that keeps every bite interesting from start to finish. Butter lettuce is the perfect vessel — sturdy enough to hold the filling but delicate enough to let all those bold flavors shine through. The whole thing comes together in one skillet, which means less cleanup and more time enjoying the results. Serve them straight off the platter with torn mint and lime wedges for a fresh, vibrant finish that feels just as at home at a weeknight dinner as it does at a casual gathering.
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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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