Gluten Free Turkey & Cabbage Lettuce Boats
These lettuce boats are the kind of meal that looks impressive on the table but comes together in a single skillet with minimal fuss. The filling is savory and deeply satisfying — ground turkey cooked with garlic, ginger, shredded cabbage, and carrot, then finished with coconut aminos and apple cider vinegar for a glossy, tangy coating that clings to every bite. Coconut aminos do the heavy lifting here in place of traditional soy sauce, making this a naturally wheat-free dish without any specialty swaps that feel like a compromise. The butter lettuce leaves act as crisp, cool wrappers that balance the warm, spiced filling beautifully. A squeeze of lime and a scatter of fresh cilantro at the end brighten the whole thing up and make it feel fresh and vibrant. This is the kind of light but genuinely filling dinner that works just as well for a weeknight as it does for casual entertaining — and nobody at the table will feel like they're missing out on anything.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!