These little lettuce cups pack a serious punch of flavor — warm spices, a sticky-sweet glaze, and crisp fresh toppings all wrapped up in a cool butter lettuce leaf. The glaze comes together with just three pantry-friendly ingredients: coconut aminos, pure maple syrup, and apple cider vinegar, giving the turkey a glossy, caramelized coating that tastes far more complex than the effort involved. Ground turkey gets bloomed with fresh ginger, turmeric, and Ceylon cinnamon, so every bite has that cozy, aromatic depth without any citrus juice or zest in the mix. For anyone navigating a citrus-free lifestyle, this kind of recipe is a breath of fresh air — no hidden orange juice in the marinade, no lemon zest tucked into the sauce, just clean, bold flavors that stand entirely on their own. The shredded carrot and fresh cilantro on top add crunch and brightness, and the lime wedges are listed as optional, so you stay fully in control of what lands on your plate. These are the kind of bites that disappear fast at a gathering, but they're just as satisfying as a quick weeknight dinner straight from the skillet.
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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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