These little wraps pack a serious punch of bright, savory flavor ā ground turkey cooked down with garlic, ginger, turmeric, and a hit of fresh orange juice until it's glossy and fragrant, then spooned right into crisp butter lettuce cups. The combination of citrus zest, coconut aminos, and apple cider vinegar gives the filling a lively, tangy depth that makes every bite feel fresh rather than heavy. Shredded carrot, cilantro, and scallion greens on top add crunch and color without any extra effort. Lean protein, plenty of vegetables, and wholesome fats from coconut oil check all the right boxes for a Mediterranean-style approach to eating ā lots of real ingredients, nothing processed, nothing fussy. The butter lettuce does double duty as both vessel and vegetable, keeping things light while still making the dish feel satisfying and complete. This is the kind of recipe that comes together in one skillet and disappears just as fast at the table.
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Learn more ā4 servings
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.
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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