These little wraps are a genuinely exciting way to eat well without feeling like you're missing out on anything. The filling layers savory ground turkey with sweet diced apple, fragrant rosemary, and warm notes of ginger and turmeric — all brought together with coconut aminos and a splash of apple cider vinegar for a bright, slightly tangy finish. Butter lettuce cups make the perfect vessel: cool, crisp, and just sturdy enough to hold a generous scoop without falling apart in your hands. Avoiding nightshades can feel limiting when so many bold, saucy recipes lean on tomatoes or peppers for depth, but this one builds serious flavor through aromatics, spice, and that unexpected apple sweetness instead. Coconut aminos step in beautifully for soy sauce, keeping things savory and umami-rich without any off-limits ingredients sneaking in. The whole thing comes together in one skillet, making cleanup a breeze and weeknight cooking feel genuinely doable. Finish with scallions and fresh parsley for a pop of color and you've got a dish that looks as good as it tastes.
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 →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
