Brazil Nut Free Rosemary-Apple Mini Lettuce Wraps
These little wraps are the kind of appetizer that disappears from the platter before you even sit down. Crisp butter lettuce cups cradle a savory-sweet turkey filling built on shallots, garlic, fresh rosemary, and finely diced apple — a combination that sounds simple but tastes genuinely impressive. The coconut aminos and apple cider vinegar add a bright, umami-rich finish that ties everything together without any soy or wheat in sight. Ground ginger and turmeric give the filling a subtle warmth that keeps each bite interesting all the way through. For anyone navigating tree nut allergies, the entire ingredient list is naturally free of nuts in any form — no swaps needed, no label-reading anxiety. A scatter of fresh parsley and scallions on top adds color and a little pop of freshness right before serving. These come together in one skillet and land on the table fast, making them just as practical for a weeknight as they are for entertaining.
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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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