Pork Free Orange-Garlic Mini Lettuce Wraps
These little wraps pack a serious punch of flavor ā bright citrus, warm ginger, and golden garlic all wrapped up in a crisp butter lettuce cup. Ground turkey soaks up the coconut aminos and fresh orange juice beautifully, creating a glossy, savory-sweet filling that tastes far more complex than the ingredient list suggests. Turmeric adds a gorgeous color and earthy depth, while apple cider vinegar gives the whole thing a subtle lift that keeps each bite feeling fresh. Because the recipe leans on turkey and coconut oil from start to finish, there's no need to scrutinize labels or swap anything out ā it's naturally free of pork in every component. The toppings do a lot of heavy lifting too: shredded carrot adds crunch, cilantro brings herby brightness, and a little extra orange zest over the top ties everything together. Butter lettuce cups make the perfect vessel ā sturdy enough to hold the filling but light enough that you'll easily eat three or four before you realize it. These are the kind of handheld bites that disappear fast at a table, so consider doubling the filling just in case.
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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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