These bright, handheld 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 a satisfying mix of textures and bold, aromatic flavor. The sauce comes together with coconut aminos and apple cider vinegar, giving you that glossy, umami-rich coating without any soy or hidden additives to second-guess. Coconut oil keeps the cook clean and simple, and because every ingredient here is straightforward and whole, there's no need to scan labels for sneaky nut-based oils or shared-facility warnings. The turmeric adds a warm, earthy undertone that ties everything together in a way that feels a little unexpected but completely works. Finish with a squeeze of lime and a scatter of fresh cilantro, and you've got a dish that looks impressive but comes together in one skillet with minimal fuss.
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)
