Sesame Free Maple & Apple Cider Glazed Turkey Lettuce Cup Bites
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 bit of ground turkey. The secret weapon here is coconut aminos, which delivers that deep, soy-sauce-style umami without any sesame in sight — a real win when so many Asian-inspired sauces are loaded with it. Coconut oil gets the scallions and ginger going in the pan, building an aromatic base before the turkey even hits the heat. Once the glaze reduces down to that shiny, caramelized coating, you'll want to eat it straight from the skillet. Crisp butter lettuce leaves act as the perfect edible vessel, and the shredded carrot and fresh cilantro on top add color, crunch, and brightness in every bite. A squeeze of lime right before eating ties the whole thing together with a little citrus zing. These are the kind of crowd-pleasing bites that disappear fast — and nobody will miss a thing.
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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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