Almond Free Turkey & Cabbage Lettuce Boats

Total time35 min

Prep time15 min

Cook time20 min

Almond Free Turkey & Cabbage Lettuce Boats

These crisp, handheld lettuce boats are packed with a savory ground turkey filling that's bold, fresh, and genuinely satisfying without feeling heavy. Shredded cabbage and grated carrot bring texture and a subtle sweetness, while garlic, ginger, coconut aminos, and a splash of apple cider vinegar layer in that punchy, umami-forward flavor that makes every bite interesting. A pinch of cumin and crushed red pepper flakes round things out with just enough warmth. The whole filling comes together in a single skillet, which means minimal cleanup and maximum weeknight appeal. For anyone navigating nut-free eating, this recipe is naturally in the clear — every ingredient is straightforward, with no hidden almond flour, almond oil, or nut-based sauces to second-guess. Butter lettuce leaves stand in as the perfect edible vessel: cool, tender, and just sturdy enough to hold a generous scoop of filling. Finish with fresh cilantro and a squeeze of lime for a bright pop that ties the whole dish together.

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Ingredients

4 servings

For the filling

1 lb ground turkey
2 cups green cabbage, finely shredded
1 medium carrot, peeled and grated
3 scallions (green tops only), thinly sliced
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)
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1 tbsp apple cider vinegar
1 tbsp coconut oil
½ tsp ground cumin
¼ tsp crushed red pepper flakes
salt and pepper, to taste

For serving

1 head butter lettuce, leaves separated
1–2 tbsp fresh cilantro, roughly chopped (optional)
lime wedges, for serving (optional)

Instructions

1
Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds — watch closely so they don't burn.
2
Add the ground turkey to the skillet and cook, breaking it up with a spoon, until no pink remains and the meat registers 165°F (74°C) on an instant-read thermometer, about 7–9 minutes.

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