These little lettuce cups pack a serious punch of flavor — sweet maple, tangy apple cider vinegar, and warm spices like turmeric and Ceylon cinnamon all come together in a glossy, caramelized glaze that clings to savory ground turkey. The whole thing comes together in one skillet, making cleanup as easy as the cooking itself. Crisp butter lettuce leaves act as the perfect edible vessel, and the shredded carrot and fresh cilantro on top add color and a satisfying crunch in every bite. For anyone navigating a celery-free lifestyle, this recipe is a genuinely stress-free win — every single ingredient is straightforward, and there are no hidden fillers or seasoning blends that might sneak celery seed or celery salt into the mix. Coconut aminos do the heavy lifting in the glaze, delivering that savory depth you'd expect from soy sauce but without any of the usual label-reading anxiety. A squeeze of lime at the end brightens everything up and makes these feel like something you'd order at a restaurant. They work beautifully as a light weeknight dinner or a crowd-pleasing appetizer that disappears fast.
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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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