Pecan Free Ginger-Scallion Lettuce Cup Bites
These vibrant little bites are everything you want in a handheld appetizer or light meal — fresh, punchy, and packed with texture in every single cup. Ground turkey gets cooked down with fragrant ginger and scallions before being tossed with shredded carrot and crunchy water chestnuts, creating a filling that's savory, slightly sweet, and deeply satisfying. The sauce — built from coconut aminos, apple cider vinegar, and a touch of turmeric — pulls it all together with a glossy, flavor-forward finish that clings to every bite. Crisp butter lettuce leaves stand in as the vessel, keeping things light and naturally gluten-free without any fuss. A squeeze of lime and a scatter of fresh cilantro right before serving take the whole thing over the top. There are no tree nuts anywhere in this recipe, so you can serve it at a gathering without having to field questions or double-check labels. It comes together in one skillet, which means less cleanup and more time enjoying the food.
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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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