These little lettuce cups are packed with bold, layered flavor — warm spices, a sticky-sweet glaze, and fresh toppings that make every bite feel complete. Ground turkey gets cooked down with fresh ginger, turmeric, and Ceylon cinnamon before being coated in a glossy reduction of coconut aminos, pure maple syrup, and apple cider vinegar. The result is savory, subtly sweet, and just a little tangy in the best possible way. Butter lettuce leaves stand in as the vessel here, keeping things light and naturally grain-free without any compromise on satisfaction. Shredded carrot adds a pleasant crunch on top, while fresh cilantro and a squeeze of lime brighten the whole thing up. This is the kind of recipe that works just as well for a casual weeknight dinner as it does for a crowd-pleasing appetizer spread. No grains, no fillers — just clean, craveable ingredients doing all the heavy lifting.
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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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