These little lettuce cups pack a serious punch — warm, fragrant turkey filling glazed with maple syrup, apple cider vinegar, and coconut aminos, all nestled into cool, crisp butter lettuce leaves. The combination of fresh ginger, turmeric, and Ceylon cinnamon gives the meat a deeply aromatic backbone that feels both comforting and a little unexpected. Coconut aminos step in as the savory, umami-rich base of the glaze, keeping everything completely free from legume-derived ingredients that can sneak into soy-based sauces and processed condiments. That glossy, sticky glaze clings to every crumble of turkey and plays beautifully against the bright shredded carrot and fresh cilantro on top. Butter lettuce leaves make the perfect edible vessel — light and pliable without competing with all those bold flavors. A squeeze of lime right before eating ties the whole thing together with a hit of acidity that makes you want to reach for another one immediately. These are the kind of bites that disappear fast at a table, so consider doubling the filling.
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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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