Dairy Free Maple & Apple Cider Glazed Turkey Lettuce Cup Bites
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 glaze that clings to savory ground turkey in the most satisfying way. The whole thing is naturally free of dairy at every step, from the coconut oil used to sauté the scallions to the coconut aminos that give the glaze its deep, umami backbone. No swaps needed, no ingredients to scrutinize — it's just clean, bold cooking from start to finish. Crisp butter lettuce leaves act as edible cups, making each bite fresh and light while the shredded carrot adds a little crunch and color on top. A handful of cilantro and a squeeze of lime finish everything off with brightness that balances the sweetness of the maple perfectly. This is the kind of recipe that works just as well for a casual weeknight dinner as it does laid out on a platter for guests — impressive without being fussy.
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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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