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 glaze that clings to savory ground turkey in the best possible way. The whole thing comes together in one skillet, which means less cleanup and more time enjoying the results. Butter lettuce leaves act as the perfect edible vessel, crisp and cool against the warm, fragrant filling, while shredded carrot and fresh cilantro add color and a bright, herby finish. A squeeze of lime right before eating ties every element together beautifully. For anyone navigating shellfish-free eating, Asian-inspired dishes can feel like a minefield — oyster sauce, fish sauce, and shrimp paste have a way of sneaking into recipes. Here, coconut aminos do all the savory, umami heavy lifting without any of those concerns, so you get that deep, satisfying depth of flavor with total peace of mind. Every ingredient in this recipe is straightforward and easy to source, making it a reliable go-to for weeknight dinners or casual entertaining where you need something crowd-pleasing and completely safe to serve.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
