These little wraps pack a serious punch of flavor — garlicky, gingery ground turkey glazed with coconut aminos, fresh orange juice, and a hint of turmeric, all cradled in crisp butter lettuce cups. The filling comes together in a single skillet, making cleanup minimal and the whole process surprisingly quick. Coconut aminos stand in beautifully for soy-based sauces, keeping the savory depth you want without any grain-derived additives that could sneak barley into the mix. Every ingredient here is naturally free of that concern, so you can cook with confidence rather than squinting at labels. The shredded carrot, fresh cilantro, scallion greens, and a final hit of orange zest on top add brightness and crunch that make each bite feel fresh and lively. These are the kind of wraps that disappear fast at a table, whether you're feeding a crowd or just treating yourself to something a little more exciting than a weeknight usual.
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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 7–9 minutes.
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