These lettuce cups are the kind of meal that looks impressive on the table but comes together in a single skillet with minimal fuss — perfect for a weeknight dinner that still feels a little special. The filling is deeply savory and aromatic, built on ground turkey, finely chopped cremini mushrooms, fresh ginger, and garlic, all brought together with coconut aminos and a splash of apple cider vinegar for brightness. Coconut aminos do the heavy lifting here as a soy-free swap that keeps the umami flavor without any of the grains or legumes that are off the table during the elimination phase. Fresh turmeric adds a warm, earthy note and a gorgeous golden color to the filling as it cooks down into something glossy and cohesive. Crisp butter lettuce leaves act as the perfect edible vessel — cool and refreshing against the warm, fragrant filling. A squeeze of lime and a scatter of fresh cilantro at the end tie everything together beautifully. This recipe makes four servings, so it's great for a family dinner or for meal-prepping lunches you'll actually look forward to eating.
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
Heat 2 tbsp coconut oil in a large (12-inch) skillet over medium-high heat until shimmering.
Add the carrot and the white parts of the scallions and cook, stirring occasionally, until the carrot is slightly softened and the scallion whites are translucent, about 3 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
