Crisp butter lettuce cups cradle a warmly spiced turkey filling that manages to feel both light and deeply satisfying at the same time. The combination of fresh rosemary, ginger, and turmeric gives every bite an aromatic complexity that goes way beyond what you'd expect from a simple weeknight wrap. Diced apple folded into the hot skillet adds a subtle sweetness and a little texture that keeps things interesting without veering into dessert territory. Coconut aminos and apple cider vinegar bring a savory, slightly tangy finish that ties the whole filling together beautifully. This kind of recipe lands naturally within a Mediterranean-style way of eating — lean protein, fresh herbs, minimal processed ingredients, and produce doing real flavor work. The lettuce cups keep things fresh and low-fuss, and the optional scallions and parsley on top add a pop of color that makes the whole platter look genuinely impressive. Whether you're serving these as a starter or a light main, they come together quickly and disappear even faster.
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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.
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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