Pecan Free Rosemary-Apple Mini Lettuce Wraps
These little wraps are a genuinely exciting weeknight bite — crisp butter lettuce cups cradling a savory-sweet turkey filling that smells incredible the moment the rosemary hits the hot pan. The diced apple adds a subtle brightness that plays beautifully against the warm ginger and turmeric, while coconut aminos bring a gentle umami depth without any soy. Shallots and garlic build a solid aromatic base, and the apple cider vinegar at the end ties everything together with just enough tang to keep each bite lively. For anyone navigating tree-nut allergies or sensitivities, this recipe is naturally free of the usual suspects — no nuts hiding in a sauce, no nut oils in the pan, just clean, whole-food ingredients from start to finish. The filling comes together in a single skillet, so cleanup is minimal and the whole process feels relaxed rather than fussy. Finished with a scatter of fresh scallions and parsley, they look impressive enough to serve at a casual gathering but are honestly easy enough for a Tuesday dinner.
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Learn more →Ingredients
4 servings
For the wraps
- 1 head butter lettuce, leaves separated and trimmed into cups
For the filling
- 1 tbsp coconut oil
- 2 shallots, finely diced
- 3 cloves garlic, minced
- 1 lb ground turkey
- 1 medium apple (such as honeycrisp or fuji), peeled and finely diced
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp salt
For serving
- 2 scallions, thinly sliced (optional)
- 1–2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
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.
- 2
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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