Pecan Free Maple & Apple Cider Glazed Turkey Lettuce Cup Bites
These little lettuce cups pack a serious punch of flavor — warm spices, a sticky-sweet glaze, and fresh toppings all wrapped up in crisp butter lettuce. The glaze comes together with just coconut aminos, pure maple syrup, and apple cider vinegar, reducing down into something glossy and deeply savory with a bright tang. Ground turkey gets cooked through and coated in that sauce, then lifted with fresh ginger, turmeric, and a whisper of Ceylon cinnamon for a filling that smells absolutely incredible. Shredded carrot and fresh cilantro on top add color and crunch, making these as pretty on a platter as they are satisfying to eat. For anyone navigating tree nut allergies, this recipe is a genuinely easy win — every ingredient is straightforward, with no hidden nut-based sauces or garnishes to second-guess. A squeeze of lime right before eating ties everything together and makes the flavors pop even more. These are the kind of bites you bring to a gathering and watch disappear in minutes.
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground turkey
- 1 tbsp coconut oil
- 3 scallions, thinly sliced (white and green parts separated)
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- ½ tsp fine sea salt
For the glaze
- 3 tbsp coconut aminos
- 2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
For serving
- 1 medium carrot, peeled and shredded
- 1 head butter lettuce, leaves separated and washed
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, maple syrup, and apple cider vinegar until combined. Set aside.
- 2
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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