Red Meat Allergy Friendly Rosemary-Apple Mini Lettuce Wraps
These little wraps pack a serious amount of flavor into a crisp, cool butter lettuce cup, and the combination of sweet apple, fragrant rosemary, and warm spices makes each bite feel genuinely exciting. Ground turkey is the star of the filling here, making this a naturally red-meat-free option that doesn't feel like a compromise in the slightest. Coconut aminos and apple cider vinegar add a savory-tangy depth that ties everything together without relying on soy or any of the usual suspects that can sneak into store-bought sauces. The diced Honeycrisp or Fuji apple softens just enough to blend into the turkey while still giving little pops of sweetness against the earthy rosemary and turmeric. Everything comes together in a single skillet, so cleanup is minimal and the whole process feels approachable even on a busy weeknight. Finished with scallions and fresh parsley, these wraps look impressive enough to serve at a casual gathering but are honestly just as good eaten straight off the pan at home.
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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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