These little wraps are a genuinely exciting weeknight option — fragrant with rosemary, warmed by ginger and turmeric, and brightened by sweet diced apple tucked into savory ground turkey. Butter lettuce cups do all the heavy lifting as a vessel, staying crisp and fresh against the warm, juicy filling. Coconut aminos bring a subtle depth in place of soy sauce, and a splash of apple cider vinegar lifts everything at the end so no single flavor overpowers the rest. For anyone navigating grain-free or oat-free eating, this recipe is naturally in the clear — every ingredient is whole-food and straightforward, with zero hidden fillers or thickeners to second-guess. The apple is the unexpected star here; it softens just enough to melt into the turkey while still adding little pops of sweetness in every bite. Scallions and fresh parsley on top are optional but highly recommended for color and a clean, herby finish. These are the kind of appetizers or light mains that disappear fast, so consider doubling the filling.
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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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