Chicken Free Orange-Garlic Mini Lettuce Wraps
These little wraps pack a serious punch of flavor ā bright citrus, warm ginger, and a hint of turmeric all wrapped up in a cool, crisp butter lettuce cup. Ground turkey stands in beautifully here, soaking up the coconut aminos and fresh orange juice to create a glossy, savory-sweet filling that tastes anything but simple. Coconut aminos keep things soy-free and deeply savory, while the apple cider vinegar adds just enough tang to balance the richness of the meat. The whole thing comes together in a single skillet, which means less cleanup and more time enjoying the results. Shredded carrot, fresh cilantro, and sliced scallion greens on top add crunch and color that make these as pretty as they are delicious. Whether you're serving them as a light weeknight dinner or a crowd-pleasing appetizer, they disappear fast ā so consider doubling the filling.
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Learn more āIngredients
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
- Ā½ 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 165Ā°F (74Ā°C) on an instant-read thermometer, about 7ā9 minutes.
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