Walnut Free Maple & Apple Cider Glazed Turkey Lettuce Cup Bites
These little lettuce cups pack a serious punch of flavor — warm spices, a sticky-sweet glaze, and fresh toppings all wrapped up in crisp butter lettuce. The filling comes together in a single skillet, where ground turkey gets cooked down with fresh ginger, turmeric, and Ceylon cinnamon before being coated in a glossy reduction of coconut aminos, pure maple syrup, and apple cider vinegar. That glaze is the real star: tangy, lightly sweet, and deeply savory all at once, clinging to every bit of meat with a beautiful sheen. Shredded carrot and fresh cilantro on top add crunch and brightness that balance the richness of the filling perfectly. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely satisfying option — every ingredient is straightforward and easy to verify, with no hidden nut-based sauces or garnishes to worry about. The whole thing comes together with pantry staples and a handful of fresh produce, making it an easy weeknight win that still feels a little special. Squeeze a lime wedge over the top right before eating and you'll wonder why you don't make these every week.
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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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