Eggless Rosemary-Apple Mini Lettuce Wraps
These little wraps pack a serious amount of flavor into a crisp, cool butter lettuce cup — and they come together in a single skillet with zero fuss. Ground turkey gets cooked down with shallots, garlic, and warm spices like ginger and turmeric, then brightened up with finely diced apple and a splash of apple cider vinegar for a filling that's savory, slightly sweet, and genuinely addictive. The fresh rosemary is the unexpected hero here, adding an herby depth that makes the whole thing feel a little more elevated than your average weeknight dinner. Coconut aminos bring that umami-rich, soy-sauce-like quality without any of the usual additives, and the apple cider vinegar keeps everything tasting fresh and lively. Because the filling relies entirely on whole ingredients and simple pantry staples, there's no need to scan labels for hidden egg-based binders or coatings — it's naturally free of them from start to finish. Spoon the warm filling into cold lettuce cups, scatter on some scallions and parsley if you have them, and serve right away while the contrast of hot and crisp is at its best. These are the kind of appetizers or light mains that disappear fast, so consider doubling the batch.
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!