These little wraps are the kind of appetizer or light meal that disappears from the platter before you even sit down. Tender butter lettuce cups cradle a savory-sweet turkey filling built around fresh rosemary, diced apple, and warm spices like ginger and turmeric — it's a combination that sounds unexpected but tastes completely natural together. Coconut aminos and a splash of apple cider vinegar tie everything together with a bright, slightly tangy finish that keeps each bite lively. For anyone navigating a celery-free lifestyle, this recipe is a genuinely easy win — every ingredient is straightforward, and there's no need to scrutinize labels for hidden celery seed or celery salt lurking in a spice blend or sauce. The filling comes together in a single skillet, so cleanup is minimal and the whole process feels relaxed rather than fussy. Scallions and fresh parsley on top add a pop of color and freshness that makes the finished platter look like you put in way more effort than you actually did. Serve them at a gathering or just make a batch for yourself — either way, they're gone fast.
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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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