These little lettuce cups pack a serious punch of flavor — warm spiced turkey glazed with a sticky-sweet blend of maple syrup, apple cider vinegar, and coconut aminos, all cradled in cool, crisp butter lettuce leaves. The glaze comes together with just three clean ingredients, so there are no hidden additives or emulsifiers lurking in the sauce the way there often are in store-bought glazes and marinades. Coconut aminos steps in beautifully as the savory backbone, delivering that deep, umami-rich quality without any of the problematic additives found in conventional soy sauces. Fresh ginger, turmeric, and Ceylon cinnamon layer in warmth and complexity that make the filling taste far more involved than it actually is. Shredded carrot and cilantro on top add brightness and a little crunch, while a squeeze of lime ties everything together with a pop of acidity. 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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