
These little wraps pack a serious punch of flavor ā savory ground turkey glazed with garlic, ginger, coconut aminos, and a bright hit of fresh orange juice and zest that makes every bite feel lively and fresh. Butter lettuce cups do the heavy lifting as a crisp, cool vessel, and the shredded carrot, cilantro, and scallion greens on top add color and crunch that make the whole plate look as good as it tastes. The coconut aminos bring that deep, umami-rich soy-sauce vibe without any wheat or soy, and every single ingredient here is naturally free from almonds and tree nut cross-contact worries ā no swapping required. Turmeric gives the filling a gorgeous golden hue and a subtle earthiness that plays beautifully against the citrus, while apple cider vinegar adds just enough brightness to keep things balanced. The technique is straightforward: bloom the garlic and ginger fast in coconut oil, brown the turkey, then let the sauce reduce until it's glossy and clings to every crumble of meat. These are the kind of handheld bites that disappear fast at a dinner table, but they're equally satisfying as a quick weeknight meal straight from the skillet.
Fig 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 ā4 servings













Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely, as garlic can brown quickly.
Add the ground turkey to the skillet, breaking it into small pieces with a spatula. Cook, stirring occasionally, until the meat is opaque throughout with no pink remaining and registers 165°F (74°C) on an instant-read thermometer, about 7ā9 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
