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, savory-sweet glaze that clings to every bite of ground turkey. The whole thing comes together in a single skillet, which means less cleanup and more time enjoying the results. For anyone navigating a seeds-free lifestyle, this recipe is a genuinely satisfying find — no sesame, no tahini, no hidden seed oils lurking in a bottled sauce. The glaze is built from coconut aminos, pure maple syrup, and apple cider vinegar, so you know exactly what's going in. Crisp butter lettuce leaves act as the vessel, and a handful of shredded carrot and fresh cilantro on top adds color and crunch without any seed-based toppings to worry about. A squeeze of lime at the end brightens everything up and makes the flavors pop. These are the kind of bites that disappear fast at a table, whether you're cooking for a crowd or just treating yourself to something a little special on a weeknight.
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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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