Low FODMAP Peanut-Lime Turkey Lettuce Cups with Lemon Aioli

Total time35 min

Prep time20 min

Cook time15 min

Low FODMAP Peanut-Lime Turkey Lettuce Cups with Lemon Aioli

These vibrant lettuce cups pack serious flavor — savory ground turkey coated in a rich peanut-lime sauce, nestled into crisp butter lettuce leaves and finished with a bright, creamy lemon aioli. The combination of fresh ginger, red bell pepper, and carrot gives every bite a satisfying crunch and warmth that makes this feel like a restaurant-quality meal you pulled off on a weeknight. Managing a sensitive gut doesn't mean giving up bold, Asian-inspired flavors, and this recipe proves it. Garlic-infused oil delivers that deep, savory backbone without the fructans that come from using whole garlic cloves, and only the green tops of scallions are used — both are smart swaps that keep the dish gut-friendly without sacrificing anything on the flavor front. Peanut butter is certified low FODMAP at the portion used here, so the sauce is genuinely rich and satisfying rather than a watered-down substitute. The lemon aioli comes together in minutes and adds a cool, tangy contrast to the warm, spiced filling. Serves 4, and the whole spread looks impressive enough to put on the table for guests who have no idea it was built around digestive-friendly guidelines.

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Ingredients

4 servings

For the turkey filling

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP BOYAJIAN GARLIC OIL, 8 OZ
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1 lb ground turkey
1 tbsp fresh ginger, finely grated
4 scallions, green tops only, thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
1 medium carrot, peeled and finely diced
1 red bell pepper, finely diced
Ingredient note
A serving of up to about 1/3 of a red bell pepper is low in FODMAPs. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low FODMAP. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
salt and pepper, to taste

For the peanut-lime sauce

3 tbsp tamari
3 tbsp smooth peanut butter
2 tbsp fresh lime juice
1 tbsp maple syrup
1 tsp toasted sesame oil
1–2 tsp chili-garlic-free hot sauce or sambal oelek (optional)
Omit this
This ingredient likely doesn’t work for the diet.

For the lemon aioli

½ cup mayonnaise
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp garlic-infused oil
¼ tsp salt

For serving

12 large butter lettuce leaves
¼ cup roasted peanuts, roughly chopped (optional)
fresh cilantro leaves, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
In a small mixing bowl, whisk together the mayonnaise, lemon juice, lemon zest, 1 tsp garlic-infused oil, and 1/4 tsp salt until smooth. Refrigerate the aioli until ready to serve.
2
In a medium mixing bowl, whisk together the tamari, peanut butter, lime juice, maple syrup, sesame oil, and hot sauce (if using) until the peanut butter is fully incorporated and the sauce is smooth. Set aside.

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