Pork Free Rosemary-Apple Mini Lettuce Wraps
These little wraps pack a serious amount of flavor into a single crisp bite. Ground turkey gets cooked down with shallots, garlic, and fresh rosemary, then brightened up with diced apple and a splash of apple cider vinegar — the result is savory, a little sweet, and genuinely hard to stop eating. Coconut aminos bring that deep, umami-rich depth you'd expect from a soy sauce without any of the additives that can sneak into bottled sauces. Butter lettuce cups are the perfect vessel here: cool and tender on the outside, warm and fragrant on the inside. The filling comes together in one skillet, which means cleanup is minimal and the whole process feels effortless even on a weeknight. Scallions and fresh parsley on top add a pop of color and a little herby lift right before serving. Whether you're feeding a crowd as an appetizer or keeping it casual for dinner, these wraps feel fresh, light, and completely satisfying.
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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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