These little lettuce cups pack a serious punch of flavor — sweet maple, tangy apple cider vinegar, and a glossy coconut aminos glaze coating savory ground turkey in a way that feels both light and deeply satisfying. The warm spice notes come entirely from fresh ginger, turmeric, and Ceylon cinnamon, so there's no nutmeg anywhere in the picture, making this a genuinely worry-free choice for anyone who needs to avoid it. Butter lettuce leaves act as crisp, cool vessels that balance the sticky, caramelized filling beautifully, and the shredded carrot and fresh cilantro on top add color and a little crunch. The glaze comes together in one small bowl before you even turn on the stove, which means the whole cook is fast and straightforward once you get going. A squeeze of lime at the end brightens everything up and ties the flavors together in a way that makes these feel almost restaurant-worthy. They work just as well as a casual weeknight dinner as they do passed around at a gathering — and either way, the platter tends to disappear fast.
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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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