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Heat a large pan or Dutch oven over medium heat. Add the olive oil and pork/chicken/turkey, stirring to break the meat into chunks. Cook, stirring occasionally, until the meat is cooked through and golden brown, about 8 minutes.
Meanwhile, make the sauce by whisking together the coconut aminos, pineapple, ginger, garlic, lime juice and salt in a medium bowl.
Add the cabbage, carrot, and sauce to the hot pan, stirring to combine. Cook until the veggies are just softened and the sauce has reduced slightly, about 2-3 minutes.
Serve in lettuce cups, adding toppings if desired.