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 piled into crisp butter lettuce cups and finished with bright herbs and a squeeze of lime. Coconut aminos does a lot of heavy lifting here, delivering that deep, slightly sweet umami hit you'd normally get from soy sauce, making it a natural fit for anyone navigating a round of Whole30 without wanting to sacrifice bold flavor. The turmeric and apple cider vinegar add subtle depth and a gentle tang that keeps every bite interesting. Shredded carrot and scallion greens get stirred in off the heat, so they stay fresh and add a little crunch against the tender turkey. Butter lettuce is the perfect vessel — its soft, cup-shaped leaves hold the filling without cracking, and the whole thing comes together in one skillet with minimal cleanup. Topped with cilantro, torn mint, and lime wedges, this is the kind of meal that feels light and fresh but still genuinely satisfying. It's great for a weeknight dinner or laid out on a platter for a casual spread where everyone can build their own.
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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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