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 in the best possible way. The whole thing comes together in a single skillet, making cleanup as easy as the cooking itself. Crisp butter lettuce leaves stand in as the vessel, keeping things light and fresh while the shredded carrot and cilantro add color and a little crunch on top. For anyone navigating grain sensitivities, this recipe is naturally free of rye and any grain-based sauces — coconut aminos do all the umami heavy lifting here, no soy sauce or wheat-based condiments required. That swap is seamless, and you genuinely won't miss a thing. A squeeze of lime at the end brightens everything up and makes the flavors pop even more. These are the kind of bites that disappear fast at a table, 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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