These little wraps are a genuinely exciting weeknight bite — savory ground turkey meets sweet diced apple and fragrant rosemary in a filling that feels both cozy and fresh at the same time. The butter lettuce cups keep everything light and crisp, making each wrap a perfect two-bite package that's as fun to eat as it is to assemble. Coconut aminos and apple cider vinegar add a subtle tangy depth without any soy or hidden additives to second-guess, and the whole skillet comes together with straightforward pantry staples. For anyone navigating peanut allergies, this recipe is naturally worry-free — every ingredient is clean and easy to verify, with no nut oils, nut-based sauces, or cross-contamination traps lurking in the list. The ginger and turmeric give the filling a warm, golden undertone that makes it taste far more complex than the simple steps suggest. Finish with a scatter of scallions and fresh parsley and you've got a platter that looks impressive enough for guests but is honestly low-effort enough for a Tuesday.
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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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