These little lettuce cups pack a serious punch of flavor — warm spices, a sticky-sweet glaze, and crisp fresh toppings all wrapped up in cool butter lettuce leaves. The glaze comes together with just coconut aminos, pure maple syrup, and apple cider vinegar, so there's nothing hidden or questionable in the mix. Ground turkey gets cooked down with fresh ginger, turmeric, and Ceylon cinnamon before the glaze is poured in and reduced to a glossy, caramelized coating that clings to every bite. Shredded carrot and fresh cilantro on top add color and crunch, making these as pretty as they are satisfying. For anyone navigating gelatin-free eating, this kind of recipe is a breath of fresh air — no packets, no thickeners, no guesswork, just real ingredients doing all the work. A squeeze of lime right before eating ties everything together with a bright, citrusy finish that makes the whole dish feel restaurant-worthy. These are the kind of bites you bring to a gathering and watch disappear in minutes.
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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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