Shawarma-Spiced Turkey Lettuce Wraps with Garlic White Sauce

These shawarma-spiced turkey lettuce wraps are a fun, fresh twist on dinner. Crisp lettuce cups cradle seasoned ground turkey, topped with juicy tomato, tangy pickled onion and a creamy lemon-garlic sauce. Crunchy almonds and a dash of hot sauce add the perfect finish.

Ready in just 30 minutes, this recipe is ideal for busy weeknights when you want something light yet satisfying. The combination of warm spices, cool lettuce and zesty sauce is irresistible. Keep napkins handy-these wraps are meant to be eaten with your hands!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice half the red onion; finely dice the remaining half. Quarter the lemons. Trim the root end from the lettuce and separate the leaves. Dice the tomato.
2. In a small microwave-safe bowl, combine sliced onion, juice from one lemon, ½ teaspoon sugar and a pinch of salt and pepper. Microwave for 30 seconds, then set aside to pickle, stirring occasionally. In another small bowl, combine sour cream, mayonnaise, ¾ teaspoon garlic powder and a squeeze of lemon juice. Season the white sauce with salt and pepper to taste.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the diced onion and a pinch of salt; cook, stirring, until slightly softened, about 2-3 minutes. Add the ground turkey, Shawarma Spice Blend and remaining garlic powder; season generously with salt and pepper. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes. Stir in the chicken stock concentrates and ¼ cup water (⅓ cup for 4 servings). Reduce heat to medium-low and simmer, scraping up any browned bits, until slightly thickened, 1-2 minutes. Taste and adjust seasoning if needed.
4. Divide lettuce leaves among plates. Fill with the turkey mixture, diced tomato and pickled onion (drain first). Drizzle with white sauce and hot sauce to taste. Sprinkle with sliced almonds. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use ground chicken or beef instead of turkey?

Yes, ground chicken or beef work well as substitutes. Adjust cooking time as needed to ensure the meat is fully cooked.

How do I store leftovers?

Store the turkey mixture and toppings separately in airtight containers in the refrigerator for up to 3 days. Assemble wraps just before serving to keep the lettuce crisp.

Can I make the white sauce dairy-free?

Yes, use a dairy-free sour cream alternative and vegan mayonnaise. The sauce will still be creamy and tangy.