Gluten Free Orange-Garlic Mini Lettuce Wraps
These little wraps pack a serious punch of bright, savory flavor ā think fragrant garlic and ginger hitting a hot pan, ground turkey soaking up coconut aminos and fresh orange juice, and everything finishing with a glossy, citrus-forward glaze. Butter lettuce cups do all the heavy lifting as a natural, crisp vessel, so there's no need to hunt down specialty wraps or worry about hidden gluten lurking in a sauce or seasoning blend. Coconut aminos stand in beautifully for soy sauce here, delivering that deep umami note while keeping the whole dish clean and safe for gluten-sensitive eaters. The turmeric adds a warm, earthy undertone that plays off the orange zest in a way that feels genuinely sophisticated without any extra effort. Shredded carrot, fresh cilantro, and sliced scallion greens go on top for crunch and color, turning each little cup into something that looks as good as it tastes. This is the kind of recipe that works just as well for a casual weeknight dinner as it does for a crowd ā just set everything out and let people build their own.
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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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