These little lettuce cups pack a serious flavor punch — sweet maple, tangy apple cider vinegar, and warm spices like turmeric and Ceylon cinnamon come together in a glossy glaze that clings to every bit of savory ground turkey. The whole thing comes together in a single skillet, making cleanup as easy as the cooking itself. Butter lettuce leaves act as crisp, cool vessels that balance the warm, fragrant filling beautifully, and the shredded carrot and fresh cilantro on top add color, crunch, and brightness. Coconut aminos stand in for soy sauce here, keeping the flavor deep and savory without the additives that can irritate a sensitive gut. Fresh ginger and apple cider vinegar are both longtime favorites for supporting digestive comfort, so every ingredient is genuinely pulling its weight. A squeeze of lime at the end ties everything together and makes the whole platter feel fresh and vibrant. These are the kind of bites that disappear fast at a table — light enough to feel good eating, satisfying enough that you'll go back for seconds.
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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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