Warm the coconut oil over medium-low heat in a skillet. Add the turmeric and black pepper. Heat for a minute or two.

Place the meat in the oil and break apart with a spatula. Add the garlic, cumin and salt. Pan fry.

In the last minute of cooking, add the cilantro and onion. Cook until meat is done.

Arrange your leaves on a serving plate, use two leaves per wrap. Divide the meat evenly into each of the shells, top with avocado and sour cream.