Yeast 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 piled into crisp butter lettuce cups and finished with cilantro, mint, and a squeeze of lime. The whole thing comes together in one skillet, which makes cleanup as easy as the cooking. Coconut aminos do a lot of heavy lifting here, delivering that deep, umami-rich soy sauce flavor without any of the fermented ingredients that can be tricky to avoid on a yeast-free approach. Apple cider vinegar adds a bright, tangy lift, while turmeric and double-hit ginger (both fresh and ground) give the filling a warmth 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 — cool, slightly sweet, and sturdy enough to hold a generous scoop without falling apart. These are the kind of wraps you make once and immediately add to the regular rotation.
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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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