These little lettuce cups pack a serious punch of flavor — warm spiced turkey glazed with a sticky-sweet blend of coconut aminos, pure maple syrup, and apple cider vinegar, all cradled in cool, crisp butter lettuce leaves. The glaze is the real star here, reducing down to a glossy, caramelized coating that clings to every bit of ground turkey in the most satisfying way. Coconut aminos stand in beautifully for traditional soy-based sauces, delivering that same savory depth without any soy whatsoever — no label-reading required. Ceylon cinnamon and turmeric give the filling a subtly warming, aromatic backbone that makes this feel a little unexpected and a lot irresistible. Shredded carrot and fresh cilantro on top add brightness and crunch, while a squeeze of lime ties everything together with a little zing. These are the kind of bites you bring to a gathering and watch disappear in minutes, but they're just as easy to throw together on a weeknight when you want something light but genuinely satisfying.
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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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