Wheat Free Turkey & Cabbage Lettuce Boats
Crisp butter lettuce cups cradling a savory, gingery turkey and cabbage filling — this is the kind of meal that feels light and fresh without leaving you hungry an hour later. The filling comes together in a single skillet, layering garlic, ginger, and a splash of coconut aminos for that deep, umami-rich flavor you'd expect from a takeout favorite. Coconut aminos stands in beautifully for soy sauce here, keeping the whole dish free from wheat-based condiments without sacrificing any of that savory depth. Shredded cabbage and grated carrot add color, crunch, and a little sweetness that balances the heat from the red pepper flakes perfectly. The butter lettuce leaves act as natural, edible cups — no wraps, no tortillas, no bread required, just cool, crisp greens doing all the heavy lifting. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make the whole plate feel restaurant-worthy. It's an easy weeknight win that genuinely doesn't taste like you're working around anything.
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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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