These vibrant little bites are the kind of appetizer or light meal that disappears from the table before you even sit down. Crisp butter lettuce cups cradle a savory ground turkey filling packed with fresh ginger, shredded carrot, and crunchy water chestnuts — every bite has this satisfying contrast of textures that keeps you reaching for another. The sauce comes together with coconut aminos and apple cider vinegar, giving you that glossy, umami-rich coating without any of the soy-based or legume-derived ingredients that can sneak into similar Asian-inspired dishes. Lupin flour and lupin-based protein products have quietly made their way into a surprising number of packaged sauces and seasoning blends, so cooking from scratch here is genuinely the safest and most delicious route. The whole filling cooks in a single skillet, and the assembly is as simple as spooning it into the lettuce leaves and squeezing over a little lime. A handful of fresh cilantro on top adds a bright, herby finish that ties everything together beautifully.
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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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