These little lettuce cups are bright, fresh, and packed with so much flavor that it's hard to believe they're also genuinely easy on the digestive system. Ground turkey cooked in coconut oil forms a lean, satisfying base, while freshly grated ginger — used twice, in both the filling and the sauce — brings that warming, gut-supportive kick the whole dish is built around. Coconut aminos stand in for soy sauce, keeping things gentle and gluten-free without sacrificing any of that savory depth. A splash of apple cider vinegar and a pinch of turmeric round out the sauce with anti-inflammatory notes that feel intentional rather than incidental. Shredded carrot and water chestnuts add crunch and texture, so every bite feels satisfying without being heavy. Crisp butter lettuce leaves do double duty as both wrapper and vessel, skipping the grains entirely and making this naturally light and easy to digest. Finish with a squeeze of lime and a handful of cilantro, and you've got a dish that looks impressive on a platter but comes together in one skillet with minimal 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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