Macadamia Free Orange-Garlic Mini Lettuce Wraps
These little wraps pack a serious punch of bright, savory flavor into every crisp butter lettuce cup. Ground turkey gets cooked down with garlic, fresh ginger, and turmeric before being hit with coconut aminos, a squeeze of orange juice, and a bit of zest ā the result is glossy, fragrant, and genuinely hard to stop eating. Apple cider vinegar adds just enough tang to balance the warmth of the spices, and the whole filling comes together in under fifteen minutes in a single skillet. Shredded carrot, fresh cilantro, and sliced scallion greens go on top for crunch and color that make these look as good as they taste. Because every ingredient here is straightforward and whole-food based, there's no need to scan labels or worry about sneaky nut additions hiding in a sauce or seasoning blend. They're light enough to serve as an appetizer but satisfying enough to anchor a weeknight dinner, especially if you double the batch.
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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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