Honey Free Rosemary-Apple Mini Lettuce Wraps
These little wraps are a genuinely exciting weeknight option — crisp butter lettuce cups cradling a savory, aromatic turkey filling that smells incredible the moment the rosemary hits the pan. The diced apple adds a subtle sweetness and a bit of texture that plays beautifully against the warm spices, so every bite feels balanced without leaning on any added sweeteners. Coconut aminos and apple cider vinegar bring depth and a gentle tang, keeping the whole dish bright and flavorful entirely on their own. For anyone navigating a no-sweetener approach, this recipe is a great reminder that satisfying, complex flavor doesn't require a drizzle of anything from a jar. The filling comes together in a single skillet, which means cleanup is minimal and the whole process feels relaxed rather than fussy. Serve them straight from the pan while the lettuce is still cool and crisp for the best contrast of temperatures and textures.
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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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