Turkish-Spiced Turkey Lettuce Wraps with Greek Salad &Amp; Feta

There’s something undeniably satisfying about a lettuce wrap. The crisp crunch of romaine, the perfectly cradled filling and that satisfied-but-not-stuffed feeling after dinner make it a go-to meal. This version features ground turkey seasoned with a Turkish-inspired spice blend, garlic and a splash of soy sauce, then topped with a bright cucumber-tomato salad, red onion and creamy feta cheese. A sweet and herby Greek vinaigrette ties it all together.

Ready in just 20 minutes, these lettuce wraps are perfect for busy weeknights when you want a tasty, stress-free meal. They’re also low in added sugar and packed with protein, making them a smart choice for a light yet satisfying dinner.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

20 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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. Trim the mini cucumber, quarter it lengthwise, then slice crosswise into ½-inch pieces. Halve the grape tomatoes. Halve, peel and finely chop the red onion. Peel and mince or grate the garlic. Trim the root end from the baby lettuce and separate the leaves.
2. In a medium bowl, combine the cucumber, tomatoes, 2 tablespoons of chopped onion (use 4 tablespoons for 4 servings) and the Greek vinaigrette. Toss to coat and set aside.
3. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the remaining chopped onion and a pinch of salt; cook, stirring, until slightly softened, about 2-3 minutes. Add the ground turkey, Turkish spice blend, minced garlic and half the soy sauce (use all the soy sauce for 4 servings). Cook, breaking the meat into pieces, until the turkey is cooked through, 4-6 minutes. Season with salt and black pepper to taste. For a saucier texture, stir in a splash of water near the end of cooking.
4. Divide the lettuce leaves among plates. Fill each leaf with the cooked turkey and the cucumber-tomato salad. Spoon any remaining vinaigrette from the bowl over the top. Garnish with crumbled feta cheese and serve immediately.

Recipe Tips

FAQ

Can I use ground chicken instead of turkey?

Yes, ground chicken works perfectly as a substitute for ground turkey in this recipe.

What can I use instead of Greek vinaigrette?

A simple lemon-oregano vinaigrette or store-bought Greek dressing will work well.

How do I store leftovers?

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