Hazelnut Free Rosemary-Apple Mini Lettuce Wraps
These little wraps are a genuinely exciting combination of savory, sweet, and herby — tender ground turkey meets crisp diced apple, fragrant rosemary, and warm hints of ginger and turmeric, all cradled in cool, buttery lettuce cups. The coconut aminos and apple cider vinegar pull everything together with a subtle tang that makes the filling taste far more complex than the ingredient list suggests. For anyone navigating tree nut allergies, this kind of recipe is a breath of fresh air — every single component is straightforward and easy to verify, with no sauces or spice blends that typically hide risky cross-contamination warnings on the label. Coconut oil replaces any nut-based fat without sacrificing richness, and the natural sweetness from the Honeycrisp or Fuji apple means you never miss a thing. The whole skillet comes together quickly, making this just as practical for a weeknight dinner as it is impressive enough to set out at a casual gathering. Finish with a scatter of fresh parsley and scallions and you've got something that looks as good as it tastes.
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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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