• Wash and dry produce. • Halve, peel, and thinly slice shallot. Trim and discard root end from lettuce; separate leaves. Reserve 6 whole lettuce leaves (12 leaves for 4 servings); finely chop remaining lettuce. Halve tomato lengthwise and thinly slice crosswise into half-moons.

• In a small microwave-safe bowl, combine shallot, vinegar, ½ tsp sugar, and ¼ tsp salt (1 tsp sugar and ½ tsp salt for 4 servings). Microwave until shallot turns pink, 30-60 seconds. • Set aside to pickle, stirring occasionally.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef, stock concentrate, 2 tsp Shawarma Spice Blend (4 tsp for 4 servings) (be sure to measure—we sent more!), half the garlic powder (you’ll use the rest later), a pinch of salt, and pepper. • Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. Carefully drain any excess grease from pan.

• While beef cooks, in a second small bowl, whisk together yogurt, mayonnaise, and remaining garlic powder. Taste and season with salt and pepper.

• Fill lettuce leaves with shredded lettuce, beef, tomato, and pickled shallot (draining first).

• Divide lettuce wraps between plates and drizzle with as much white sauce as you like. Serve. ***Poultry is fully cooked when internal temperature reaches 165°.***