These little wraps are a genuinely exciting weeknight bite — sweet apple, savory turkey, and fragrant rosemary all tucked into crisp butter lettuce cups that make eating with your hands feel completely justified. The filling comes together in a single skillet, building layers of flavor from shallots, garlic, coconut aminos, and a splash of apple cider vinegar without leaning on any of the usual spice-rack shortcuts. For anyone navigating a sensitivity to black pepper, that can be a real challenge with ground meat dishes, since the spice shows up in so many seasoning blends and store-bought sauces. Here, warmth comes entirely from ground ginger and turmeric instead, so the filling is anything but flat — it's bright, aromatic, and genuinely satisfying. The diced Honeycrisp or Fuji apple is the unexpected star, softening just enough to melt into the turkey while still adding a little sweetness and texture in every bite. Scallions and fresh parsley on top are optional, but they add a pop of color and freshness that makes the whole platter look like something you'd order at a restaurant.
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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.
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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