These little lettuce cups are bright, fresh, and packed with so much flavor that it's hard to believe they come together in a single skillet. Ground turkey gets cooked down with fresh ginger and scallions, then tossed with shredded carrot and crunchy water chestnuts for a filling that hits every texture you want. The sauce is built from coconut aminos and apple cider vinegar with a touch of turmeric, so you get that savory, slightly tangy depth without any soy or added sugar sneaking in. Coconut aminos can be a total revelation if you've been missing that umami punch — it does the heavy lifting here and keeps everything completely compliant. Butter lettuce leaves act as the perfect edible vessel, keeping things light and naturally grain-free without any workarounds or substitutions. A squeeze of lime and a handful of cilantro at the end pull the whole thing together with a little brightness. This is the kind of recipe that genuinely doesn't feel like it's missing anything.
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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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