topped with Feta
There’s just something so satisfying about a lettuce wrap. The crisp romaine crunch, the perfectly cradled filling, and that satisfied-but-not-stuffed feeling after dinner. This version features ground turkey seasoned with Turkish-inspired spices, garlic, and soy sauce, then topped with fresh cucumber, tomato, red onion, feta, and a sweet and herby Greek vinaigrette. Prepare to start raving about lettuce wraps as much as we do!
Allergens
Utensils
Tags
Baby Lettuce
1 unit
Feta Cheese
0.5 cup
Red Onion
1 unit
Soy Sauce
1 tablespoon
Greek Vinaigrette
1.5 ounce
Garlic
2 clove
Mini Cucumber
1 unit
Tomato
1 unit
Turkish Spice Blend
1 tablespoon
Ground Beef
10 ounce
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Wash and dry produce.
Trim and quarter cucumber lengthwise; slice crosswise into ½-inch pieces. Dice tomato into ½-inch pieces. Halve, peel, and finely chop onion. Peel and mince or grate garlic. Trim and discard root end from lettuce; separate leaves.
In a medium bowl, combine cucumber, tomato, 2 TBSP onion (4 TBSP for 4 servings), and vinaigrette. Toss to coat.
Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion and a pinch of salt; cook, stirring, until slightly softened, 2-3 minutes.
Add turkey*, Turkish Spice Blend, garlic, and half the soy sauce (all for 4 servings). Cook, breaking meat up into pieces, until turkey is cooked through, 4-6 minutes. Season with salt and pepper to taste. TIP: Stir in a splash of water near the end of cooking to make sure your turkey is nice and saucy!
Swap in beef* for turkey.
Divide lettuce between plates. Fill with turkey and salad. Spoon any remaining vinaigrette from bowl over top. Garnish wraps with feta and serve.
620
kcal
Calories
45
g
Fat
16
g
Saturated Fat
19
g
Carbohydrate
7
g
Sugar
4
g
Dietary Fiber
32
g
Protein
125
mg
Cholesterol
1280
mg
Sodium
with Parmesan, Dried Cranberries & Dijon Dressing
with Gochujang Aioli, Pickled Radishes & Crispy Onions