Chestnut Free Turkey & Cabbage Lettuce Boats

Total time35 min

Prep time15 min

Cook time20 min

Chestnut Free Turkey & Cabbage Lettuce Boats

These crisp, handheld lettuce boats are the kind of meal that feels light and fresh without skimping on bold, satisfying flavor. Ground turkey gets cooked down with garlic, ginger, shredded cabbage, and grated carrot, then tossed in coconut aminos and apple cider vinegar for a glossy, savory filling with just enough heat from the red pepper flakes. Spooned into cool butter lettuce leaves and finished with scallion greens, cilantro, and a squeeze of lime, every bite is a little crunchy, a little tangy, and completely addictive. For anyone navigating a chestnut allergy, this recipe is naturally worry-free — every ingredient is straightforward and easy to verify, with no hidden nut-based sauces or seasonings to second-guess. Coconut aminos do a fantastic job standing in for traditional soy-based sauces, delivering that deep umami note without any of the usual label-reading stress. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying dinner. It works just as well for a casual weeknight meal as it does for a fun, build-your-own spread when you have people over.

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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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