These little wraps are a genuinely exciting weeknight bite — savory ground turkey meets sweet diced apple and fragrant rosemary in a filling that's warm, aromatic, and just a little unexpected. The coconut aminos bring a deep, umami-rich savoriness without any soy, and a splash of apple cider vinegar lifts the whole thing with a subtle brightness. Butter lettuce cups make the perfect vessel: cool, crisp, and just sturdy enough to hold a generous spoonful of filling without falling apart in your hands. For anyone navigating a seeds-free lifestyle, this recipe is a genuinely clean option — every ingredient is straightforward, with no hidden sesame, no tahini, and no seed-based oils sneaking into the sauce. Coconut oil handles the cooking, and the flavor comes entirely from fresh aromatics, warm spices, and that lovely apple sweetness. It's the kind of dish that proves you don't need to compromise on bold, layered flavor just because you're keeping things restricted. Finish with a scatter of fresh parsley and scallions if you have them on hand, and serve immediately while the filling is still hot against those cool lettuce cups.
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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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