Nitrate & Nitrite Free Orange-Garlic Mini Lettuce Wraps
These little wraps pack a serious punch of bright, savory flavor ā think fragrant garlic and ginger hitting a hot pan, ground turkey soaking up coconut aminos and fresh orange juice, all finished with a hit of turmeric that gives the filling a gorgeous golden color. The whole thing comes together in a skillet and gets spooned into crisp butter lettuce cups, so every bite is light, fresh, and satisfying at the same time. For anyone avoiding nitrates and nitrites, this recipe is a genuinely easy win ā there's no cured meat, no processed sauces, and no ingredient on the list that sneaks in preservatives under a technical name. Coconut aminos do the heavy lifting where soy sauce might otherwise be used, delivering that deep umami note without any of the additives you'd typically have to scrutinize on a label. Shredded carrot, fresh cilantro, and scallion greens piled on top add crunch and color that make these feel restaurant-worthy with almost zero extra effort. Serve them straight from the skillet while the filling is still glossy and hot ā they disappear fast.
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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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