Wheat Free Orange-Garlic Mini Lettuce Wraps
Bright, citrusy, and packed with bold flavor, these little wraps are the kind of meal that disappears fast. Ground turkey gets cooked down with garlic, fresh ginger, and turmeric before being hit with coconut aminos, orange juice, and a touch of apple cider vinegar ā the result is a glossy, savory-sweet filling that tastes far more complex than the effort involved. Coconut aminos stand in beautifully for soy sauce here, delivering that deep umami punch without any wheat or gluten to worry about. Butter lettuce cups take the place of any grain-based wrapper, so the whole dish is naturally free of wheat from start to finish ā no substitutions required. Shredded carrot, fresh cilantro, and scallion greens add crunch and color on top, making each bite feel fresh and lively. These are the kind of wraps you can serve at a casual dinner party or knock out on a weeknight and feel genuinely good about eating.
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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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