Shawarma-Spiced Tofu Lettuce Wraps with Garlic White Sauce

These shawarma-spiced tofu lettuce wraps are a quick and satisfying dinner that’s full of flavor and texture. Crisp lettuce leaves cradle fragrant, spiced tofu, topped with juicy tomato and tangy quick-pickled onion. A creamy lemon-garlic white sauce adds richness, while sliced almonds and hot sauce bring crunch and heat.

Ready in just 30 minutes, these wraps are perfect for a light yet filling meal. The combination of warm spices, cool lettuce and zesty sauce makes every bite a delight. Keep napkins handy-you’ll want to enjoy every last drop!

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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

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit TofuView 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 and discard the root end from the lettuce; separate into individual 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 a separate small bowl, mix 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, 2-3 minutes. Add the tofu (crumbled or diced), shawarma spice blend and remaining garlic powder; season generously with salt and pepper. Cook, breaking up the tofu, until browned and heated through, 4-6 minutes. Stir in the chicken stock concentrates and ¼ cup water, then reduce heat to medium-low and simmer until slightly thickened, 1-2 minutes. Taste and adjust seasoning if needed.
4. Divide the lettuce leaves among plates. Fill with the tofu 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 a different protein instead of tofu?

Yes, you can substitute ground turkey, chicken or even crumbled tempeh. Adjust cooking time as needed.

How do I store leftovers?

Store the tofu mixture, pickled onion and white sauce separately in airtight containers in the refrigerator for up to 3 days. Assemble wraps just before serving.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on stock concentrate and hot sauce to ensure they are gluten-free.