These vibrant little cups pack a serious punch of flavor without leaning on any high-fructose sauces or sweeteners that can make Asian-inspired dishes tricky to navigate. The filling comes together with ground turkey, fresh ginger, shredded carrot, and crunchy water chestnuts, all brought to life by a savory sauce built on coconut aminos and apple cider vinegar instead of conventional soy sauce or sugary condiments. Turmeric adds a warm, earthy depth that makes the whole skillet smell incredible while it cooks. Butter lettuce leaves do the heavy lifting as natural, crisp wrappers — no bread, no wraps, no hidden ingredients to second-guess. The contrast of the warm, glossy filling against the cool, tender lettuce is genuinely satisfying in a way that feels light but never skimpy. A squeeze of lime and a handful of fresh cilantro at the end tie everything together with a bright, clean finish that makes these feel restaurant-worthy right at your own table.
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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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