These little lettuce cups pack a serious punch of sweet, savory, and warm spice into every single bite. Ground turkey gets cooked down with fresh ginger, turmeric, and a whisper of Ceylon cinnamon before being coated in a glossy glaze made from coconut aminos, pure maple syrup, and apple cider vinegar — no soy, no refined sugar, no shortcuts. The result is a filling that's deeply fragrant and caramelized at the edges, cradled in cool, crisp butter lettuce leaves for that satisfying contrast of warm and fresh. Shredded carrot and cilantro on top add color and crunch that make these feel like something you'd order at a restaurant, not throw together on a weeknight. Coconut aminos do the heavy lifting here as a soy-free swap that still delivers that umami depth, and every other ingredient on the list is clean and grain-free by nature. A squeeze of lime right before eating ties the whole thing together and brightens all those earthy, spiced notes beautifully. These are the kind of handheld bites that disappear fast, so you might want to double the filling.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
