Turkish-Spiced Turkey Lettuce Wraps with Greek Salad and 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. These wraps feature ground turkey seasoned with a Turkish-inspired spice blend, garlic and a touch of soy sauce, then topped with fresh cucumber, tomatoes, red onion and creamy feta. A sweet and herby Greek vinaigrette ties it all together.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you crave something tasty, healthy and stress-free. The combination of warm spiced meat and cool, crunchy salad is irresistible. Prepare to fall in love with lettuce wraps all over again!

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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

10 ounce Chopped Chicken BreastView 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 ends off the cucumber, quarter it lengthwise, then slice crosswise into ½-inch pieces. Halve the grape tomatoes. Peel and finely chop the red onion. Peel and mince or grate the garlic. Trim the root end off the lettuce and separate into individual leaves.
2. In a medium bowl, combine the cucumber, tomatoes, about 2 tablespoons of chopped onion (use 4 tablespoons for 4 servings) and the Greek vinaigrette. Toss well to coat.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the remaining onion and a pinch of salt. Cook, stirring, until slightly softened, about 2-3 minutes. Add the ground turkey, Turkish spice blend, garlic and half the soy sauce (use all for 4 servings). Cook, breaking the meat into pieces, until the turkey is cooked through, 4-6 minutes. Season with salt and 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 and serve immediately.

Recipe Tips

FAQ

Can I use ground chicken instead of turkey?

Yes, ground chicken works perfectly as a substitute.

What can I use instead of Greek vinaigrette?

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

Can I make this ahead?

Prepare the turkey and salad separately, then assemble just before serving to keep the lettuce crisp.