These little wraps are a genuinely exciting weeknight bite — savory ground turkey meets sweet diced apple and fragrant rosemary, all cradled in a crisp butter lettuce cup. The combination of coconut aminos and a splash of apple cider vinegar gives the filling a deep, slightly tangy depth without leaning on anything citrus-derived, making this a smart pick when you need to avoid lemon, lime, or orange in any form. Ground ginger and turmeric round out the seasoning with warmth, so the flavor feels layered and intentional rather than stripped down. Coconut oil keeps the sauté clean and rich, and the whole filling comes together in a single skillet — no complicated steps, no hard-to-find substitutes. The apple softens just enough to melt into the turkey while still giving little pops of sweetness in every bite. Pile them onto a platter, scatter over some fresh parsley and scallions, and they disappear fast — whether you're feeding a crowd or just yourself on a Tuesday night.
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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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