These hand-held little cups are everything you want in a quick weeknight dinner — savory, a little spicy, and genuinely fun to eat. The filling comes together in a single skillet with ground turkey, fresh ginger, red bell pepper, and coconut aminos standing in for soy sauce, giving you that glossy, umami-rich coating without anything off-plan sneaking in. Toasted sesame oil and rice vinegar round out the flavor so it tastes far more complex than the cook time suggests. Crisp butter lettuce leaves act as the perfect edible vessel, and a handful of shredded carrots on top adds crunch and color that makes the whole platter look like something from a restaurant. One of the trickier parts of eating this way is finding Asian-inspired flavors that don't rely on soy, sugar, or bottled sauces full of additives — this recipe solves that problem cleanly. It serves four, so it's great for a family dinner or for meal-prepping a few days of lunches. Squeeze a little lime over the top before you dig in and you'll wonder why you ever ordered takeout.
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Heat the avocado oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the red bell pepper and the white parts of the scallions and cook, stirring occasionally, until softened, about 3 minutes.
Add the grated ginger and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds.
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