Brazil Nut Free Maple & Apple Cider Glazed Turkey Lettuce Cup Bites
These little lettuce cups pack a serious punch of flavor — warm spices, a sticky-sweet glaze, and fresh toppings all wrapped up in crisp butter lettuce. The filling comes together in a single skillet, with ground turkey cooked in coconut oil and seasoned with fresh ginger, turmeric, and Ceylon cinnamon before getting coated in a glossy maple and apple cider vinegar glaze. That glaze is the real star: coconut aminos bring a savory depth, the maple syrup adds caramel-like sweetness, and the vinegar keeps everything bright and balanced. Shredded carrot and fresh cilantro on top add crunch and color, making these as pretty on a platter as they are satisfying to eat. Every ingredient here is naturally free from tree nut concerns — no hidden nut oils, no ambiguous "mixed nut" seasonings, just clean, whole-food components you can feel confident about. A squeeze of lime right before eating ties the whole thing together and makes the flavors pop. Whether you're serving these as a weeknight dinner or a crowd-pleasing appetizer, they disappear fast.
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground turkey
- 1 tbsp coconut oil
- 3 scallions, thinly sliced (white and green parts separated)
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- ½ tsp fine sea salt
For the glaze
- 3 tbsp coconut aminos
- 2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
For serving
- 1 medium carrot, peeled and shredded
- 1 head butter lettuce, leaves separated and washed
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, maple syrup, and apple cider vinegar until combined. Set aside.
- 2
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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