These bright, fresh lettuce cup bites are the kind of appetizer or light meal that disappears fast — crisp butter lettuce cradling a savory, gingery turkey filling with just the right amount of crunch from water chestnuts and shredded carrot. The sauce comes together with coconut aminos, apple cider vinegar, and a touch of turmeric, meaning every ingredient pulling flavor duty here is completely clean and straightforward. So many bottled sauces and store-bought seasonings sneak in emulsifiers like lecithin or polysorbates, but this recipe builds its glossy, well-seasoned coating entirely from whole, recognizable pantry staples. Coconut oil handles the sauté, fresh ginger and scallions do the heavy lifting on aromatics, and the result is genuinely vibrant without any additives doing the work behind the scenes. The filling comes together in one skillet, making cleanup easy and the whole process feel approachable even on a busy weeknight. A squeeze of lime and a scatter of fresh cilantro at the end lift everything and make each bite feel a little celebratory.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
