Hazelnut 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, savory-sweet glaze that clings to every bit of ground turkey. The filling comes together in a single skillet, making cleanup a breeze while the whole kitchen fills with the kind of fragrance that pulls everyone in from the other room. Butter lettuce leaves act as the perfect crisp, cool vessel, balancing the warm, spiced filling with fresh shredded carrot and bright cilantro on top. A squeeze of lime at the end ties everything together and lifts the whole bite. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely stress-free option — every ingredient is naturally free of hazelnuts and hazelnut-derived products, with no swaps or substitutions required. Coconut aminos bring that deep, umami backbone you might expect from soy sauce, and pure maple syrup does the heavy lifting on sweetness without any nut-based sauces or dressings in sight. These bites are the kind of crowd-pleasing appetizer or light meal that nobody will suspect was built around a dietary need — they'll just want seconds.
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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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