These lettuce cups are the kind of light, flavor-packed meal that feels like something you'd order at a restaurant but comes together in a single skillet at home. The filling is built on ground turkey and finely chopped cremini mushrooms, which cook down together into something deeply savory and satisfying — the mushrooms add an almost meaty richness that makes every bite feel substantial. Fresh ginger, garlic, and turmeric bring real warmth and brightness, while coconut aminos and a splash of apple cider vinegar create a glossy, tangy sauce that ties everything together beautifully. Crisp butter lettuce leaves stand in as the "wrap," keeping things fresh and a little crunchy against the warm filling. The whole spice profile here is bold and intentional — ginger, scallion, turmeric — with zero need for warming spices like nutmeg, so there's nothing to swap out or second-guess. A squeeze of lime and a handful of fresh cilantro over the top take it from weeknight dinner to something you'd genuinely be proud to serve guests.
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)
