These little lettuce cups are a serious crowd-pleaser — sweet, savory, and just a little tangy from the apple cider vinegar glaze that clings to every bite of ground turkey. The combination of maple syrup and coconut aminos creates a glossy, caramelized coating that feels indulgent without relying on any of the usual suspects that make so many Asian-inspired dishes off-limits for nightshade-free eaters. No tomatoes, no peppers, no paprika — just warm spices like turmeric and Ceylon cinnamon that bring real depth and color to the filling. Coconut aminos step in beautifully where soy sauce or Worcestershire might otherwise sneak in hidden ingredients, keeping everything clean and compliant. Crisp butter lettuce leaves act as the perfect edible vessel, and the shredded carrot and fresh cilantro on top add brightness and crunch that make each bite feel fresh and lively. A squeeze of lime right before eating pulls the whole thing together. These are the kind of bites you bring to a gathering and watch disappear before you've even sat down.
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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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