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 that gets its depth from fresh rosemary, warm ginger, and a touch of turmeric — with finely diced apple folded in for a bright, juicy contrast that makes every bite feel a little unexpected. Coconut aminos and apple cider vinegar tie it all together with a light, tangy glaze that soaks right into the crumbled turkey. For anyone navigating tree nut restrictions, this recipe is naturally free of the usual suspects — no nut-based sauces, no ambiguous pantry shortcuts, just clean, whole ingredients you can feel confident about. The filling comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. Finish with scallions and fresh parsley if you have them on hand, because that pop of green makes the whole platter look genuinely impressive. Serve immediately so the lettuce stays crisp and the filling stays warm — that contrast is really the whole point.
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 →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
