Browning the Turkey
Heat the garlic-infused olive oil in a large skillet over medium-high heat. Add the ground turkey and break it up with a wooden spoon. Cook for 5–7 minutes, stirring occasionally, until browned and cooked through.
Building the Filling
Add the grated ginger to the cooked turkey and stir for 30 seconds until fragrant. Toss in the julienned carrot and diced red bell pepper, and cook for another 2–3 minutes — you want the veggies tender-crisp, not mushy.
Saucing & Finishing
Pour in the tamari, maple syrup, lime juice, and toasted sesame oil. Stir to coat everything evenly and cook for 1 more minute so the sauce reduces slightly and clings to the meat.
Remove from heat and stir in half the chopped cilantro and chives.
Assembling the Wraps
Arrange the butter lettuce leaves on a serving platter. Spoon the turkey mixture into each leaf, then top with the remaining cilantro, chives, and toasted sesame seeds. Serve immediately with fresh lime wedges.
Serving Suggestions
- Serve over a bed of steamed jasmine rice for a heartier meal
- Add a side of cucumber salad with rice vinegar
- Top with a drizzle of low-FODMAP sriracha (check the label — most contain garlic)
Tools & Related Recipes
Sauces are a common low FODMAP trap — onion and garlic hide in most store-bought tamari blends and sriracha. Use the Low FODMAP Food Checker before adding any condiment, and the FODMAP Substitution Finder to swap proteins.
Loving fresh, no-fuss lunches? Try our Low FODMAP Mediterranean Tuna Salad, or browse all low FODMAP lunch recipes.
