High Fructose Corn Syrup Free Orange-Garlic Mini Lettuce Wraps
These little wraps pack a serious punch of bright, savory flavor ā think citrusy orange zest, warm turmeric, and toasty garlic all wrapped up in a cool, crisp butter lettuce cup. The filling comes together in one skillet with ground turkey cooked in coconut oil, then finished with coconut aminos, fresh orange juice, and a splash of apple cider vinegar for a glossy, deeply seasoned result. Coconut aminos do the heavy lifting here in place of conventional soy sauce, which often contains hidden sweeteners ā so you get that umami depth without any unwanted additives. The whole thing is built from whole, recognizable ingredients, which makes it easy to feel confident about exactly what's going into your meal. Shredded carrot, fresh cilantro, and sliced scallion greens on top add crunch and color that make these as fun to look at as they are to eat. They're light enough to feel fresh but satisfying enough to actually fill you up, which is a rare and wonderful combination. Serve them straight from the skillet while the filling is still warm and the lettuce is still crisp for the best possible bite.
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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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