Chicken Free Turkey & Cabbage Lettuce Boats
These lettuce boats are a fresh, flavor-packed handheld meal that feels light without leaving you hungry. Ground turkey gets cooked down with garlic, ginger, shredded cabbage, and grated carrot, then tossed in coconut aminos and apple cider vinegar for a savory-tangy glaze that coats every bite. A pinch of cumin and a hit of crushed red pepper round out the filling with just enough warmth to keep things interesting. Spooned into crisp butter lettuce leaves, the whole thing comes together as a satisfying wrap that's naturally free from any poultry you're avoiding — no substitutions or workarounds needed, since turkey carries the dish beautifully on its own. The scallion greens, fresh cilantro, and a squeeze of lime brighten everything up at the end, turning a simple weeknight skillet into something that genuinely looks and tastes impressive. It's the kind of recipe that works just as well for a casual dinner as it does for a spread when you're feeding a crowd.
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Learn more →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
- 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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