Cashew Free Rosemary-Apple Mini Lettuce Wraps
These little wraps are the kind of thing you make once and immediately add to the regular rotation. Crisp butter lettuce cups cradle a savory-sweet turkey filling packed with fresh rosemary, warm ginger, and finely diced apple that softens just enough to melt into every bite. Coconut aminos and a splash of apple cider vinegar bring a bright, umami-rich finish that makes the whole thing taste far more complex than the ingredient list suggests. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of the usual suspects — no nut-based sauces, no hidden pastes, just clean whole-food ingredients you can verify at a glance. That matters a lot when so many Asian-inspired wraps and lettuce cup recipes lean on nut-heavy dressings or stir-fry sauces that require careful label-reading. Here, coconut aminos do all the heavy lifting in the sauce department, and they're widely available and easy to vet. The filling comes together in a single skillet, which means less cleanup and a faster path to the table. Finish with scallions and fresh parsley for a pop of color, and serve immediately so the lettuce stays crisp and cool against the warm, fragrant filling.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!