These little lettuce cup bites are the kind of appetizer that disappears from the platter before you even sit down. Ground turkey gets cooked down with fresh ginger, turmeric, and a whisper of Ceylon cinnamon before being coated in a glossy glaze of coconut aminos, pure maple syrup, and apple cider vinegar — sweet, tangy, and deeply savory all at once. Butter lettuce leaves act as the perfect edible vessel, crisp and cool against the warm, sticky filling. Shredded carrot and fresh cilantro on top add color and a bright finish that makes every bite feel complete. The entire glaze is built from scratch using clean, simple ingredients, so there's no need to scrutinize store-bought sauces for hidden grain-based additives. Coconut aminos stand in beautifully for soy sauce here, delivering that umami depth without any of the usual label-reading stress. A squeeze of lime over everything right before serving ties it all together and takes the flavor up another notch.
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In a small bowl, whisk together the coconut aminos, maple syrup, and apple cider vinegar until combined. Set aside.
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the white parts of the scallions and cook, stirring, until softened and fragrant, about 1–2 minutes.
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