BHA & BHT Free Orange-Garlic Mini Lettuce Wraps
These little wraps pack a serious punch of flavor — garlicky, gingery ground turkey glazed with coconut aminos, fresh orange juice, and a hit of turmeric, all cradled in crisp butter lettuce cups. The filling comes together in a single skillet, making cleanup minimal and the whole process genuinely approachable on a weeknight. Every ingredient here is whole and recognizable, which matters when you're avoiding synthetic preservatives like BHA and BHT that sneak into so many packaged sauces, seasonings, and even cooking oils. Coconut aminos stand in beautifully for conventional soy sauce, and coconut oil keeps the sauté clean from start to finish. The bright citrus notes from the orange zest and juice lift the savory turkey in a way that feels fresh and a little unexpected. Topped with shredded carrot, cilantro, and scallion greens, each bite has crunch, color, and a pop of freshness that makes these feel like something you'd order at a restaurant — not just a safe option you settled for.
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground turkey
- 1 tbsp coconut oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp turmeric
- 3 tbsp coconut aminos
- 1 tbsp fresh orange juice
- 1 tsp orange zest
- 1 tsp apple cider vinegar
- ½ tsp salt
For serving
- 1 head butter lettuce, leaves separated into cups
- 1 medium carrot, shredded
- 2 tbsp fresh cilantro, roughly chopped
- 2 scallions, thinly sliced (green tops only)
- 1 tsp orange zest, for garnish (optional)
Instructions
- 1
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.
- 2
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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