Yeast Free Maple & Apple Cider Glazed Turkey Lettuce Cup Bites
These little lettuce cups pack a serious punch of flavor — warm spices, a glossy sweet-savory glaze, and crisp fresh toppings all wrapped up in cool butter lettuce leaves. The glaze comes together with coconut aminos, pure maple syrup, and apple cider vinegar, hitting that perfect balance of tangy, sweet, and umami without a drop of soy sauce or anything fermented that could be a concern. Ground turkey gets cooked down with fresh ginger, turmeric, and Ceylon cinnamon, giving the filling a fragrant, almost aromatic depth that feels way more special than a typical weeknight protein. Coconut oil keeps the whole thing dairy-free and clean, while shredded carrot and fresh cilantro on top add crunch and brightness that make every bite feel restaurant-worthy. The glaze reduces right in the pan until it clings to the meat in a gorgeous sheen — just watch it closely near the end since the maple syrup moves fast. Serving everything in individual butter lettuce cups means assembly is easy and the presentation is naturally impressive, whether you're feeding a crowd or just yourself on a Tuesday. A squeeze of lime over the top right before eating ties everything together beautifully.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!