Lactose Free Ginger-Scallion Lettuce Cup Bites
These bright, handheld bites are the kind of dish that disappears fast at any table — fresh, punchy, and satisfying without feeling heavy. Ground turkey gets cooked down with ginger and scallions until fragrant, then tossed with shredded carrot and crunchy water chestnuts for a filling that has serious texture in every bite. The sauce comes together from coconut aminos, apple cider vinegar, and turmeric, which means the whole recipe is naturally free of dairy in any form — no swaps needed, no ingredients to second-guess. Butter lettuce cups do the work of a wrapper, keeping things light and crisp while holding all that glossy, savory filling together. A squeeze of lime and a handful of cilantro at the end lift everything and make the flavors pop. This is the kind of weeknight recipe that feels like it came from a restaurant but comes together in one skillet with minimal cleanup.
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground turkey
- 1 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 4 scallions, thinly sliced (white and green parts separated)
- 1 medium carrot, shredded
- 1 can (8 oz) water chestnuts, drained and roughly chopped
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ½ tsp turmeric
- ¼ tsp salt, plus more to taste
For serving
- 1 head butter lettuce, leaves separated and washed
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
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.
- 2
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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