Gelatin Free Rosemary-Apple Mini Lettuce Wraps
These little wraps are a genuinely exciting weeknight bite — savory ground turkey meets sweet diced apple, fragrant rosemary, and a warm hit of ginger and turmeric, all cradled in a crisp butter lettuce cup. The combination sounds unexpected, but it works beautifully, with the apple cider vinegar and coconut aminos pulling everything together into a glossy, flavor-packed filling. For anyone navigating a gelatin-free lifestyle, this kind of recipe is a breath of fresh air — no hidden thickeners, no packet sauces, no mystery additives, just whole ingredients you can see and trust. Coconut aminos do the heavy lifting in place of conventional condiments that sometimes sneak in unwanted extras, keeping the ingredient list clean without sacrificing depth. The butter lettuce cups make serving feel a little special, like something you'd order at a restaurant, but the whole thing comes together in one skillet. Finish with scallions and fresh parsley if you have them — they add a pop of color and brightness that makes the platter look as good as it tastes. This one is equally at home as a casual family dinner or a crowd-pleasing appetizer spread.
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!