These little wraps are a genuinely exciting weeknight bite — fragrant with rosemary, warmed by ginger and turmeric, and brightened by sweet diced apple tucked into savory ground turkey. Butter lettuce cups make the perfect vessel, giving you a satisfying crunch without any bread or grain in sight, which means the whole dish is naturally free from rye and any of the cross-contamination concerns that come with grain-heavy wraps or tortillas. Coconut aminos bring a subtle umami depth in place of soy sauce, and apple cider vinegar adds just enough brightness to keep every bite lively. The Honeycrisp or Fuji apple is the unexpected star here — it softens just slightly in the pan while still holding its shape, weaving a gentle sweetness through the savory filling. Shallots and garlic build a solid aromatic base, and the whole skillet comes together quickly once everything is prepped. Finish with scallions and fresh parsley if you want a pop of color and a little herby lift before serving. These are the kind of appetizers or light mains that disappear fast, so consider doubling the filling.
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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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