Yeast Free Rosemary-Apple Mini Lettuce Wraps
These little wraps are a genuinely exciting weeknight option — crisp butter lettuce cups loaded with savory ground turkey, sweet diced apple, and a hit of fresh rosemary that makes the whole kitchen smell incredible. The filling gets its depth from shallots, garlic, warm ginger, and turmeric, while coconut aminos and a splash of apple cider vinegar pull everything together into a glossy, well-seasoned bite. For anyone navigating a yeast-free lifestyle, the ingredient list here is refreshingly clean — no bread, no fermented sauces with hidden yeast, and no packaged shortcuts that require label-scrutinizing at the store. Coconut aminos stand in beautifully for soy sauce and bring that savory umami punch without the additives that can sneak into conventional condiments. The apple is the unexpected star, adding a subtle sweetness and a little texture that balances the herby, spiced turkey perfectly. Scallions and fresh parsley on top are optional but highly recommended — they add color and a bright, fresh finish that makes these look as good as they taste. Serve them straight from the skillet while the lettuce is still crisp and the filling is warm for the best possible bite.
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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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