These little wraps are a serious flavor bomb — bright citrus, warm garlic and ginger, and a savory-sweet glaze from coconut aminos and fresh orange juice all wrapped up in a crisp butter lettuce cup. The ground turkey filling comes together in one skillet, making cleanup minimal and the whole process surprisingly quick. Turmeric gives the meat a gorgeous golden color, while the apple cider vinegar adds just enough tang to keep every bite lively. Store-bought sauces and marinades can be a real minefield when you're avoiding peanuts, but this recipe builds all its depth from scratch using clean, straightforward ingredients — no mystery additives, no cross-contact worries. Shredded carrot, fresh cilantro, and sliced scallion greens go on top for crunch and color, turning each little cup into something that looks as good as it tastes. These are the kind of appetizers or light meals that disappear fast at the table, so you might want to make a double batch.
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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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