Gluten Free Rosemary-Apple Mini Lettuce Wraps
Butter lettuce cups do all the heavy lifting here, standing in for any wrapper that might otherwise bring gluten into the picture — no swaps, no specialty flours, just crisp, cool leaves cradling a genuinely crave-worthy filling. The ground turkey gets cooked down with shallots, garlic, and a fragrant hit of fresh rosemary, then brightened up with finely diced apple that softens just enough to blend into every bite without turning to mush. Coconut aminos keep things savory and deeply flavored without any soy sauce concerns, and a splash of apple cider vinegar ties the whole filling together with a subtle tang. The ground ginger and turmeric add warmth and a gorgeous golden hue that makes these little cups look as good as they taste. These are the kind of appetizers or light mains that disappear fast at a table — they're fresh, a little unexpected, and satisfying in a way that doesn't leave you feeling heavy. Scallions and parsley on top are optional, but they add a pop of color that makes the whole platter feel like something you'd order at a restaurant.
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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.
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