Eggless Maple & Apple Cider Glazed Turkey Lettuce Cup Bites
These little lettuce cups pack a serious punch of sweet, savory, and bright flavors all in one tidy bite. Ground turkey gets cooked down with fresh ginger, turmeric, and a whisper of Ceylon cinnamon before being coated in a glossy glaze made from coconut aminos, pure maple syrup, and apple cider vinegar — the kind of sauce that smells incredible and tastes even better. Crisp butter lettuce leaves act as the perfect edible vessel, and shredded carrot and fresh cilantro on top add color and crunch that make the whole platter look like something from a restaurant. The entire filling comes together in a single skillet, so cleanup is minimal and the cooking process is genuinely straightforward. Because every ingredient here is naturally free of eggs — no binders, no washes, no hidden additions — there's nothing to swap or second-guess. A squeeze of lime over the top right before serving ties everything together with a little acidity that cuts through the richness of the glaze beautifully. Whether you're putting these out as an appetizer or building them into a light weeknight dinner, 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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