These little wraps are a genuinely exciting weeknight bite — savory ground turkey meets sweet diced apple and fragrant rosemary in a combination that sounds unexpected but tastes completely natural together. The filling gets warmth from ginger and turmeric, brightness from apple cider vinegar, and a subtle umami depth from coconut aminos, all without a drop of canola, soybean, or any other refined seed oil in sight. Coconut oil handles the sauté duty here, which means you're getting a clean, stable fat from start to finish. That matters a lot when so many restaurant versions of dishes like this are cooked in whatever industrial oil is cheapest and most available. Butter lettuce cups keep things light and fresh, acting as crisp little vessels that make each bite feel almost restaurant-worthy. Scallions and parsley on top add color and a pop of herby finish that pulls the whole platter together. 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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