Shawarma-Spiced Turkey Lettuce Wraps with Creamy Garlic Sauce

Lettuce wraps are the ultimate light yet satisfying meal. The crisp crunch of the lettuce perfectly cradles a savory filling and you get that happy, not-too-full feeling afterward. These shawarma-spiced turkey lettuce wraps are bursting with Middle Eastern flavors-fragrant spices, tangy pickled onions, fresh tomato and a creamy lemon-garlic sauce. Topped with crunchy almonds and a drizzle of hot sauce, every bite is a delight.

Best of all, this recipe comes together in just 30 minutes, making it a fantastic weeknight dinner. Keep napkins handy until you master your lettuce wrap-eating technique!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Organic Chopped Chicken BreastView 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 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 baby 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 a separate 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 ground turkey, shawarma spice blend and remaining garlic powder; season generously with salt and pepper. Cook, breaking up the meat 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 from the bottom of the pan, until slightly thickened, 1-2 minutes. Taste and adjust seasoning if desired.
4. Divide the lettuce leaves among plates. Fill each leaf with the turkey mixture, diced tomato and as much pickled onion as you like (drain first). Drizzle the wraps with the 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 instead of turkey?

Yes, ground chicken works perfectly in this recipe. Just cook it the same way.

How do I store leftovers?

Store the filling and toppings separately in airtight containers in the refrigerator for up to 2 days. Assemble fresh lettuce wraps when ready to eat.

Is there a substitute for sour cream in the sauce?

You can use Greek yogurt instead of sour cream for a similar tangy flavor.