Shawarma-Spiced Chicken Lettuce Wraps with Creamy Garlic Sauce

These shawarma-spiced chicken lettuce wraps are a perfect blend of bold flavors and fresh textures. Fragrant spices coat tender chicken, which is nestled into crisp lettuce cups and topped with juicy tomatoes, tangy pickled onions and a creamy lemon-garlic sauce. A sprinkle of crunchy almonds and a dash of hot sauce add the finishing touch.

Ready in just 30 minutes, this recipe is ideal for a quick weeknight dinner that feels special. The combination of warm spices, cool lettuce and zesty sauce makes every bite 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 Chopped Chicken BreastView 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

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 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 the 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 the 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 chopped chicken, shawarma spice blend and remaining garlic powder; season generously with salt and pepper. Cook, breaking up the chicken into pieces, until browned and cooked through, 4-6 minutes. Stir in the chicken stock concentrates and ¼ cup water, then 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 the lettuce leaves among plates. Fill with the chicken mixture, diced tomato and pickled onion (drained). Drizzle with the white sauce and hot sauce to taste, then sprinkle with sliced almonds. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey instead of chicken?

Yes, ground turkey works perfectly in this recipe. Simply swap it in for the chopped chicken and cook until browned and cooked through.

How do I store leftovers?

Store the chicken mixture, lettuce and toppings separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the lettuce crisp.

Can I make this recipe dairy-free?

Yes, use a dairy-free sour cream and mayonnaise alternative. The rest of the ingredients are naturally dairy-free.