These little wraps pack a serious punch of bright, citrusy flavor that makes them feel anything but ordinary. The filling comes together in a single skillet — ground turkey cooked down with garlic, fresh ginger, and turmeric, then finished with coconut aminos, orange juice, and a hit of zest that makes the whole thing smell incredible. Butter lettuce cups do the heavy lifting as a fresh, crisp vessel, and the shredded carrot, cilantro, and scallion greens on top add color and crunch in every bite. For anyone avoiding fungi in their meals, this recipe is completely clean — no mushrooms hiding in the sauce, no umami shortcuts that sneak them in through the back door. Coconut aminos bring that savory depth all on their own, so nothing feels missing. These are the kind of handheld bites you'd happily serve at a dinner party or knock out on a busy weeknight, and they come together with nothing more than a skillet and a handful of fresh ingredients.
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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 165°F (74°C) on an instant-read thermometer, about 7–9 minutes.
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