Macadamia Free Turkey & Cabbage Lettuce Boats
These crisp, handheld little boats are packed with a savory, gingery turkey filling that hits every note — warm spice, a touch of tang from apple cider vinegar, and a glossy finish from coconut aminos. Shredded cabbage and grated carrot add color and a satisfying crunch that holds up beautifully inside the cool butter lettuce cups. The whole thing comes together in one skillet, which means bold flavor without a pile of dishes waiting for you afterward. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. A squeeze of fresh lime and a scatter of cilantro at the end brighten everything up and make the dish feel genuinely restaurant-worthy. Whether you're feeding a crowd as a fun build-your-own situation or just meal-prepping the filling for quick weeknight wraps, this one earns a permanent spot in the rotation.
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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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