Beef Free Rosemary-Apple Mini Lettuce Wraps
These little wraps pack a serious punch of flavor — savory ground turkey seasoned with fresh rosemary, warm ginger, and turmeric, then brightened up with sweet diced apple and a splash of apple cider vinegar. The coconut aminos bring a subtle umami depth without any soy, and the whole filling comes together in one skillet in under twenty minutes. Butter lettuce cups make the perfect vessel: cool, crisp, and just sturdy enough to hold a generous scoop without falling apart in your hands. For anyone avoiding beef, ground turkey is a genuinely satisfying swap here — it absorbs all those aromatics beautifully and cooks up light rather than heavy. The apple is the unexpected star, softening just enough to melt into the filling while still adding little pops of sweetness against the savory base. Finish with scallions and fresh parsley if you have them, and you've got something that looks impressive on a platter but required almost no effort to pull off. These are equally at home as a weeknight dinner or a crowd-pleasing appetizer that disappears fast.
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Learn more →Ingredients
4 servings
For the wraps
- 1 head butter lettuce, leaves separated and trimmed into cups
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
- 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.
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