These lettuce cups are the kind of meal that looks impressive on the table but comes together in a single skillet without much fuss. The filling is deeply savory and aromatic — ground turkey and finely chopped cremini mushrooms cook down together until the mixture is glossy and cohesive, with layers of flavor from fresh ginger, garlic, and turmeric. Coconut aminos bring a rich, umami-forward depth while keeping the ingredient list clean and free from anything derived from lupin, which can sneak into sauces and seasoning blends more often than people realize. A splash of apple cider vinegar brightens everything up just before it hits the cool, crisp butter lettuce leaves. The scallion greens go in at the very end so they stay fresh and a little sharp, and a squeeze of lime right before eating ties the whole thing together. It works just as well for a casual weeknight dinner as it does for a spread where everyone builds their own — no complicated plating required.
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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.
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