Shawarma-Spiced Chicken Lettuce Wraps with Garlic Sauce

There’s something irresistible about a lettuce wrap-the crisp crunch, the perfectly cradled filling and that satisfied-but-not-stuffed feeling afterward. This version brings together fragrant shawarma-spiced chicken, juicy tomato, tangy quick-pickled red onion and a creamy lemon-garlic sauce that ties it all together. A sprinkle of sliced almonds adds a delightful crunch and a dash of hot sauce gives it a kick.

Best of all, this meal comes together in just 30 minutes, making it perfect for busy weeknights when you want something fresh, flavorful and fun to eat. Keep napkins handy until you master your lettuce wrap technique!

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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

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 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, salt and pepper. Microwave for 30 seconds; set aside to pickle, stirring occasionally. In another small bowl, mix sour cream, mayonnaise, ¾ teaspoon garlic powder and a squeeze of lemon juice. Season the white sauce with salt and pepper.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add diced onion and a pinch of salt; cook, stirring, until slightly softened, 2-3 minutes. Add the chopped chicken, 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 chicken stock concentrates and ¼ cup water; reduce heat to medium-low and simmer, scraping up browned bits, until slightly thickened, 1-2 minutes. Taste and adjust seasoning.
4. Divide lettuce leaves among plates. Fill with the chicken mixture, diced tomato and pickled onion (drained). 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 turkey or beef instead of chicken?

Yes, ground turkey or beef work well in this recipe. Adjust cooking time as needed until fully cooked.

How do I keep the lettuce wraps from getting soggy?

Pat the lettuce leaves dry before filling and serve immediately after assembling. You can also use sturdy lettuce like romaine or butter lettuce.

Can I make the white sauce ahead of time?

Absolutely! The sauce can be prepared up to 2 days in advance and stored in the refrigerator. Stir before using.