These little wraps are a genuinely exciting weeknight option — crisp butter lettuce cups cradling a savory-sweet turkey filling that smells incredible while it cooks. The combination of fresh rosemary, diced Honeycrisp apple, and a splash of coconut aminos creates a layered flavor that feels restaurant-worthy without much effort at all. For anyone navigating a sensitivity to cinnamon, this recipe is a breath of fresh air because warm-spiced dishes so often default to it — here, ground ginger and turmeric do the heavy lifting instead, delivering depth and a gentle warmth with zero overlap. Coconut aminos stand in for soy sauce and bring a subtle umami richness that ties the whole filling together beautifully. The apple softens just enough to melt into the turkey while still adding little pops of sweetness in every bite. Scallions and fresh parsley on top keep things bright and herbaceous right up until the last wrap is gone. These are the kind of appetizers or light mains that disappear fast, so consider doubling the 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 →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)
