Vegan Rosemary-Apple Mini Lettuce Wraps

Total time30 min

Prep time15 min

Cook time15 min

4.6

(23)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Chef's tip
Brown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!