These little wraps deliver a genuinely surprising combination of savory and sweet — the finely diced apple softens just enough to meld with the turkey while still adding a bright, fruity pop against the earthy rosemary and warm spices. Coconut aminos stand in for soy sauce here, bringing that deep, slightly sweet umami hit without any off-plan ingredients, and a splash of apple cider vinegar lifts the whole filling with just enough tang. Ground ginger and turmeric round things out with gentle warmth, making each bite feel layered and intentional rather than like a compromise. Butter lettuce is genuinely the perfect vessel — sturdy enough to hold a generous spoonful of filling but delicate enough that it doesn't fight the flavors inside. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying what you made. Finished with fresh scallions and parsley, these are the kind of handheld bites you'd happily serve at a dinner party, not just a weeknight reset meal.
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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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