Shawarma-Spiced Beef Lettuce Wraps with Garlic White Sauce

Craving the bold, aromatic flavors of shawarma but want something lighter and fresher? These shawarma-spiced beef lettuce wraps are the perfect solution. Tender, spiced ground beef is paired with crisp baby lettuce, juicy tomato slices and tangy quick-pickled shallots, then drizzled with a creamy garlic white sauce. Every bite delivers the savory, tangy and herbaceous notes you love-without the bread.

This recipe comes together in just 20 minutes, making it an ideal weeknight dinner. The quick-pickled shallots add a bright, acidic pop that balances the rich beef, while the cool lettuce leaves provide a refreshing crunch. Whether you’re watching your carbs or simply looking for a fun, hands-on meal, these lettuce wraps are sure to become a favorite.

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Ingredients

10 ounce Organic Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.66 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 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the shallot. Trim the root end from the lettuce and separate the leaves. Reserve 6 whole lettuce leaves (12 for 4 servings); finely chop the remaining lettuce. Halve the tomato lengthwise, then slice crosswise into thin half-moons.
2. In a small microwave-safe bowl, combine the sliced shallot, red wine vinegar, ½ teaspoon sugar and ¼ teaspoon salt (for 4 servings: 1 teaspoon sugar and ½ teaspoon salt). Microwave until the shallot turns pink, 30-60 seconds. Set aside to pickle, stirring occasionally.
3. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the chopped chicken, chicken stock concentrate, 2 teaspoons shawarma spice blend (4 teaspoons for 4 servings), half the garlic powder, a pinch of salt and black pepper. Cook, breaking up the meat, until cooked through, 4-6 minutes. Carefully drain any excess grease from the pan.
4. While the meat cooks, in a small bowl, whisk together the yogurt, mayonnaise and remaining garlic powder. Season with salt and pepper to taste.
5. Fill the reserved whole lettuce leaves with the chopped lettuce, cooked meat, tomato slices and pickled shallot (drain first).
6. Divide the lettuce wraps among plates and drizzle with the garlic white sauce. Serve immediately.

Recipe Tips

FAQ

Can I use ground lamb or beef instead of chicken?

Yes, ground lamb or beef works beautifully in this recipe. Cook until no longer pink and drain any excess fat.

What can I use instead of baby lettuce?

Butter lettuce, romaine hearts or even large cabbage leaves make great substitutes for wrapping.

How do I store leftovers?

Store the cooked meat, pickled shallots and sauce separately in airtight containers in the refrigerator for up to 3 days. Assemble wraps just before serving.