Wheat Free Rosemary-Apple Mini Lettuce Wraps
Crisp butter lettuce cups cradle a savory-sweet turkey filling that's genuinely hard to stop eating. The combination of fresh rosemary, diced Honeycrisp apple, and warm spices like ginger and turmeric gives every bite a bright, aromatic depth that feels anything but ordinary. Coconut aminos step in as the umami backbone here — they bring that rich, salty punch you'd expect from a soy-based sauce without any wheat in the picture, making this a worry-free choice for anyone navigating gluten or wheat sensitivities. The apple cider vinegar adds just enough tang to balance the sweetness of the fruit, and the whole filling comes together in a single skillet. Butter lettuce does double duty as both vessel and freshness — no tortillas, no wrappers, no ingredient labels to scrutinize. A scatter of scallions and parsley on top keeps things lively and colorful right before serving. These are the kind of light, flavor-packed bites that disappear fast at a table, so consider making a double batch of the filling.
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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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