Bright citrus, warm garlic, and a hint of turmeric make the turkey filling here genuinely craveable — the kind of thing you keep sneaking bites of straight from the pan. Butter lettuce cups stand in as the vessel, giving you that satisfying handheld experience without a single grain of rice in sight. For anyone navigating a rice-free lifestyle, Asian-inspired dishes can feel like a minefield of hidden grains, but coconut aminos and fresh orange juice do all the heavy lifting here, delivering that savory-sweet depth you'd normally expect from a soy-and-rice combo. The filling comes together in one skillet, and the glossy, fragrant result is anything but a compromise. Shredded carrot, cilantro, and scallion greens piled on top add crunch and color that make these wraps look as good as they taste. Serve them immediately so the lettuce stays crisp and each bite has that perfect contrast between the warm, juicy filling and the cool, fresh cup.
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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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