These little wraps pack a serious amount of flavor into something that feels almost effortlessly light. Ground turkey gets cooked down with shallots, garlic, and fragrant rosemary, then brightened up with finely diced apple and a splash of apple cider vinegar for a filling that's savory, slightly sweet, and genuinely craveable. The coconut aminos keep things soy-free while still delivering that deep, umami-rich backbone you'd expect from a satisfying skillet meal. Butter lettuce cups stand in for any grain-based wrapper, which means this recipe naturally skips refined carbs without feeling like a compromise. Turmeric and ginger add a gentle warmth that also happens to support the kind of anti-inflammatory approach that works well for managing hormonal balance through food. Everything comes together in one pan, which makes cleanup as easy as the cooking itself. Finish with scallions and fresh parsley for a pop of color and you've got a dish that looks as good as it tastes.
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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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