These little lettuce cups are bright, fresh, and packed with bold flavor from garlic, ginger, turmeric, and a citrusy hit of orange juice and zest. Ground turkey gets cooked down in coconut aminos until glossy and deeply savory, then spooned into crisp butter lettuce cups for a handheld bite that feels both light and satisfying. The whole sauce situation — coconut aminos, apple cider vinegar, fresh orange — delivers that sweet-tangy depth you'd expect from a restaurant-style wrap without a drop of mustard or any of the condiments that typically sneak it in. That's actually a bigger deal than it sounds, since mustard hides in a surprising number of Asian-inspired sauces and bottled dressings. Here, every ingredient is straightforward and easy to verify, so you can cook with real confidence. Shredded carrot, cilantro, and scallion greens finish each cup with crunch and color, making these as fun to look at as they are to eat. Whether you're meal-prepping or putting together a casual spread for friends, this one is genuinely hard to stop eating.
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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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