These little lettuce cups pack a serious punch — warm, savory-sweet turkey filling nestled into crisp butter lettuce with bright carrot, fresh cilantro, and a squeeze of lime. The glaze comes together with coconut aminos, pure maple syrup, and apple cider vinegar, so every drop of flavor is completely free of refined seed oils or industrial vegetable fats. Coconut oil handles the searing duty here, giving the turkey a beautifully caramelized base before the glaze goes in and reduces to that glossy, sticky finish. Ground ginger, turmeric, and Ceylon cinnamon add warmth and depth without leaning on any processed sauces that might sneak in unwanted oils. The whole thing comes together in a single skillet, which means less cleanup and more time enjoying the results. These bites work just as well for a casual weeknight dinner as they do laid out on a platter for guests — they disappear fast either way.
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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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