Hazelnut Free Orange-Garlic Mini Lettuce Wraps
These bright, handheld wraps are the kind of weeknight dinner that feels way more exciting than the effort required. Ground turkey gets cooked down with garlic, fresh ginger, and turmeric, then finished with coconut aminos, a squeeze of orange juice, and a hit of zest that makes the whole filling smell absolutely incredible. The result is glossy, savory, and just a little citrusy ā spooned into cool butter lettuce cups and topped with shredded carrot, cilantro, and scallion greens for crunch and color. For anyone navigating tree nut allergies, this recipe is a genuinely safe and satisfying option ā every ingredient is straightforward, with no nut-based sauces, oils, or garnishes to second-guess. Coconut aminos do the heavy lifting in place of traditional soy-based sauces, keeping the flavor deep and umami-rich without any hidden surprises. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying dinner. Fresh, fast, and full of flavor ā these little cups disappear fast.
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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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