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, caramelized glaze that clings to savory ground turkey. The whole thing comes together in one skillet, making cleanup a breeze and weeknight cooking genuinely enjoyable. Crisp butter lettuce leaves act as the perfect edible vessel, and the shredded carrot and fresh cilantro on top add color, crunch, and brightness with every bite. A squeeze of lime at the end ties it all together in the best possible way. The ingredient list is refreshingly straightforward — coconut aminos stand in for soy sauce, and the glaze is built entirely from pantry staples, so there's no need to scan labels for hidden additives or worry about cross-contact from shared processing facilities. Whether you're serving these as a light dinner or a crowd-pleasing appetizer, they disappear fast — so consider doubling the batch.
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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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