Lupin Free Orange-Garlic Mini Lettuce Wraps

Total time30 min

Prep time15 min

Cook time15 min

Lupin Free Orange-Garlic Mini Lettuce Wraps

These little wraps pack a serious punch of bright, savory flavor — think fragrant garlic and ginger-spiked ground turkey glazed with coconut aminos, fresh orange juice, and a hint of turmeric, all cradled in crisp butter lettuce cups. The filling comes together in a single skillet in under fifteen minutes, making this an ideal weeknight dinner that feels way more special than the effort involved. Coconut aminos step in as a naturally clean swap for soy sauce, delivering that deep umami richness without any of the additives that can sneak into conventional condiments. Every ingredient here is straightforward and whole-food-based, so you can feel confident about what's going into the pan and onto the table. The shredded carrot, fresh cilantro, and scallion greens on top add crunch and color that make each bite feel restaurant-worthy. Lupin flour and lupin-derived ingredients have a way of hiding in processed sauces, seasoning blends, and even some gluten-free products, but this recipe builds all its flavor from scratch with nothing to second-guess. Serve them straight from the skillet while the lettuce is still cold and crisp for the best contrast of warm filling and cool, refreshing crunch.

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Ingredients

4 servings

For the filling

1 lb ground turkey
1 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz Carrington Farms Organic Unrefined Coconut Oil
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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
½ 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 165°F (74°C) on an instant-read thermometer, about 7–9 minutes.

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