• Wash and dry produce. • Trim and quarter cucumber lengthwise; slice crosswise into 1⁄2-inch pieces. Dice tomato into 1⁄2-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; you’ll use the rest later), 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! **Open package of chicken* and drain off any excess liquid. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or 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. ****Chicken is fully cooked when internal temperature reaches 165°.***