Fresh ginger, scallions, and a bright coconut aminos sauce come together in a filling that's bold, savory, and genuinely satisfying without feeling heavy. Ground turkey cooked with shredded carrot and crunchy water chestnuts gives you great texture in every bite, all cradled in cool, crisp butter lettuce leaves. The ingredient list leans on whole, minimally processed foods — coconut oil, fresh aromatics, apple cider vinegar — which makes this a smart choice when you're being thoughtful about what goes into your body and, by extension, your milk supply. Ginger has long been celebrated by nursing parents for its warming, digestive-friendly properties, and here it shows up twice for maximum impact. Turmeric adds a subtle earthiness to the sauce while bringing its own well-known nourishing qualities to the table. The whole thing comes together in one skillet, so cleanup is minimal even on the most exhausting days. A squeeze of lime and a handful of fresh cilantro at the end keep the flavors lively and fresh.
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In a small bowl, whisk together the coconut aminos, apple cider vinegar, 1 tsp grated ginger, turmeric, and 1/4 tsp salt until combined. Set aside.
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the white parts of the scallions and the 1 tbsp grated ginger and cook, stirring frequently, until fragrant and softened, about 1 minute.
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