Xanthan Gum Free Maple & Apple Cider Glazed Turkey Lettuce Cup Bites
Crisp butter lettuce cups cradling warmly spiced ground turkey in a glossy maple and apple cider glaze — this is the kind of appetizer or light meal that disappears fast at any table. The glaze comes together with just three pantry staples: coconut aminos, pure maple syrup, and apple cider vinegar, so there's no thickener or stabilizer needed to get that gorgeous, clingy sheen on the meat. Ceylon cinnamon and turmeric give the filling a subtle warmth that plays beautifully against the bright tang of the vinegar and the sweetness of the maple. For anyone navigating a xanthan gum-free lifestyle, this recipe is a natural fit — every ingredient is straightforward and clean, with zero need for the gums or binders that sneak into so many sauces and packaged seasonings. Shredded carrot adds a fresh crunch on top, and a squeeze of lime right before eating ties everything together with a little citrus lift. These come together in one skillet, which means less cleanup and more time actually enjoying them.
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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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