These fresh, handheld bites are the kind of thing that disappears fast at any table — crisp butter lettuce cradling a savory, gingery turkey filling with just the right amount of crunch from water chestnuts and shredded carrot. The sauce is built around coconut aminos and apple cider vinegar, which deliver that deep, umami-rich flavor without relying on ingredients that commonly sneak citric acid into the mix. Turmeric adds a warm, earthy note that ties everything together beautifully. Cooking with citric acid sensitivities in mind can feel limiting when it comes to bold, Asian-inspired flavors, but this recipe proves you don't have to sacrifice a thing. Fresh ginger does the heavy lifting on brightness, and every component is straightforward and easy to verify. Spoon the glossy filling into cool lettuce cups, scatter over some cilantro, and you've got a light but genuinely satisfying meal that feels a little special without much fuss.
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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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