Dairy Free Rosemary-Apple Mini Lettuce Wraps
Crisp butter lettuce cups cradle a warmly spiced turkey filling that somehow manages to feel both light and deeply satisfying at the same time. The combination of fresh rosemary, diced Honeycrisp apple, and a touch of turmeric gives every bite a bright, herby complexity that you would not expect from something this quick to pull together. Coconut aminos stand in for soy sauce and keep the whole dish completely free of dairy while adding a gentle, savory depth that ties the filling together beautifully. Coconut oil and apple cider vinegar round out the flavor without any butter or cream in sight, so there is nothing to swap or substitute — the recipe is already built that way from the ground up. The apple softens just enough to melt into the turkey while still adding little pops of sweetness against the savory shallots and garlic. These are the kind of appetizers or light mains that disappear fast at a gathering, and they are just as good for a weeknight dinner straight from the skillet. Finish with scallions and fresh parsley for a little color and you have a platter that looks as good as it tastes.
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!