These fresh, vibrant lettuce cups are the kind of appetizer or light meal that disappears fast — crisp butter lettuce cradling a savory, gingery turkey filling that's bright, a little tangy, and deeply satisfying. The sauce comes together with coconut aminos, apple cider vinegar, and a touch of turmeric, giving every bite a glossy, flavor-packed coating without any soy or gluten concerns. Shredded carrot and water chestnuts add texture and a subtle sweetness that makes the filling feel hearty rather than sparse. For anyone navigating a chestnut-free lifestyle, it's worth noting that water chestnuts are actually aquatic vegetables — not tree nuts — so they're completely safe to enjoy here. Fresh ginger does a lot of heavy lifting in this recipe, layered in both the filling and the sauce for a warmth that builds without being overpowering. A squeeze of lime and a handful of cilantro at the end pull everything together into something that tastes far more restaurant-worthy than the simple ingredient list would suggest. Whether you're serving these as a starter or building a full spread around them, they're the kind of crowd-pleaser that earns recipe requests.
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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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