Wheat Free Ginger-Scallion Lettuce Cup Bites
These little lettuce cups are the kind of appetizer or light meal that disappears from the table before you even sit down. Crisp butter lettuce cradles a savory ground turkey filling loaded with fresh ginger, shredded carrot, and crunchy water chestnuts — every bite has serious texture and bold flavor. The sauce is built from coconut aminos and apple cider vinegar instead of traditional soy sauce, so there's no wheat hiding in the mix, and the whole dish stays naturally free of it without any awkward substitutions. A touch of turmeric gives the sauce a warm, golden hue while the scallions — added in two stages — layer in brightness from start to finish. The whole thing comes together in one skillet, which means less cleanup and more time enjoying the results. Finish with a squeeze of lime and a scatter of fresh cilantro if you have it, and you've got something that looks genuinely impressive with very little effort.
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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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