Low Sugar Rosemary-Apple Mini Lettuce Wraps

Total time30 min

Prep time15 min

Cook time15 min

Low Sugar Rosemary-Apple Mini Lettuce Wraps

These little wraps are a genuinely exciting weeknight option — savory ground turkey meets sweet diced apple and fragrant rosemary in a combination that feels way more special than the effort involved. The filling gets its depth from shallots, garlic, ginger, and turmeric, while coconut aminos and a splash of apple cider vinegar bring a bright, tangy finish without a drop of added sweetener. That natural sweetness you taste? It's entirely from the Honeycrisp or Fuji apple, which softens just enough to melt into the meat while still holding a little texture. Butter lettuce cups make the perfect vessel — cool and crisp against the warm, spiced filling — and the whole thing comes together in one skillet. For anyone keeping a close eye on added sugars, this recipe is a reminder that bold, satisfying flavor doesn't need any help from the sugar jar. Finish with scallions and fresh parsley for a pop of color and you've got something that looks as good as it tastes.

About Fig

Fig 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 wraps

1 head butter lettuce, leaves separated and trimmed into cups
Simple Truth Organic Living Butter Lettuce Simple Truth Organic Baby Red Butter Lettuce Live Gourmet Butter Lettuce O Organics Organic Living Butter Lettuce - Each Signature Select/Farms Living Butter Lettuce - 1 Count
See all

For the filling

1 tbsp coconut oil
2 shallots, finely diced
3 cloves garlic, minced
1 lb ground turkey
1 medium apple (such as honeycrisp or fuji), peeled and finely diced
1 tbsp fresh rosemary, finely chopped
½ tsp ground ginger
¼ tsp ground turmeric
2 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
1 tbsp apple cider vinegar
½ tsp salt

For serving

2 scallions, thinly sliced (optional)
1–2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Separate the butter lettuce into individual leaves and trim the base of each to form a cup shape. Arrange 12 of the best-formed cups on a serving platter and set aside.
2
Heat the coconut oil in a large skillet over medium heat until shimmering. Add the shallots and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!