These little wraps pack a serious punch of flavor — savory ground turkey cooked down with garlic, fresh ginger, and turmeric, then brightened with a hit of orange juice, orange zest, and coconut aminos for a glossy, fragrant filling that tastes anything but simple. Butter lettuce cups make the perfect edible vessel, crisp and cool against the warm, spiced meat. Shredded carrot, fresh cilantro, and scallion greens finish each cup with color and crunch that makes every bite feel lively and fresh. Celery is nowhere in sight — not in the filling, not in the garnishes — so you can dig in without scanning labels or second-guessing a single ingredient. Coconut aminos bring that savory depth you'd expect from a soy-based sauce, while apple cider vinegar adds just enough tang to keep the whole thing balanced. These are the kind of handheld bites that disappear fast at the table, whether you're serving them as a light dinner or a crowd-pleasing appetizer.
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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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