Xanthan Gum Free Ginger-Scallion Lettuce Cup Bites

Total time30 min

Prep time15 min

Cook time15 min

Xanthan Gum Free Ginger-Scallion Lettuce Cup Bites

These vibrant little bites pack serious flavor into every crisp, cool lettuce cup — bright ginger, savory turkey, and a glossy sauce that comes together in minutes. The filling gets its satisfying texture from crunchy water chestnuts and shredded carrot, so there's no need for any thickeners or stabilizers that could sneak xanthan gum into the mix. The sauce is built entirely from coconut aminos, apple cider vinegar, fresh ginger, and turmeric — clean, punchy ingredients that do all the heavy lifting on their own. Coconut oil brings the heat for browning the turkey, and the whole skillet comes together in well under 30 minutes. Butter lettuce leaves act as the perfect edible vessel — sturdy enough to hold the filling but tender enough to bite through cleanly. A squeeze of lime and a handful of fresh cilantro at the end make these feel genuinely restaurant-worthy. Whether you're serving them as a weeknight dinner or a crowd-pleasing appetizer, they disappear fast.

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Ingredients

4 servings

For the filling

1 lb ground turkey
Jennie-O 90% Lean Ground Turkey Kroger 85% Lean 15% Fat Ground Turkey Simple Truth Natural 93% Lean 7% Fat Ground Turkey HONEYSUCKLE WHITE 93% LEAN 7% FAT ground turkey Kroger 85% Lean Fresh Ground Turkey
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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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