Make the sauce for the filling: combine the lime juice, fish sauce, and coconut aminos in a small bowl, and set aside.
In a large skillet, melt the coconut oil over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
Stir in the lime zest, sriracha and sliced lemongrass, give it a quick stir, and then add the ground turkey and onion powder. Use a wooden spoon to crumble it up into smaller pieces. Cook for about 6-8 minutes, until it is evenly browned and cooked through.
Stir in the lime juice and coconut aminos mixture and allow to warm for about 1 minute, then remove the pan from the heat.
Taste, and season with a small pinch of salt and pepper if you like.
Assemble your lettuce wraps: start with a leaf of butter lettuce, spoon in some of the meat mixture, then top with pickled onions/scallions, a lime wedge, and some chopped basil or mint. You definitely would not go wrong by popping a fried egg on top here.
Now, the tricky part - eating. The only method to this madness is to pick it up as daintily as possible and shove as much as you can in your face so you get all the flavors together. Told you it wasn’t first date material.
Serve with cauliflower rice.
Notes
For AIP, omit the egg, black pepper, and sriracha.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/thai-turkey-lettuce-wraps/