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, tomatoes, 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
Mini Cucumber
1 unit
Grape Tomatoes
4 ounce
Red Onion
1 unit
Garlic
2 clove
Baby Lettuce
1 unit
Greek Vinaigrette
1.5 ounce
Ground Turkey
10 ounce
Turkish Spice Blend
1 tablespoon
Soy Sauce
2 tablespoon
Feta Cheese
0.5 cup
Cooking Oil
Salt
Pepper
• Wash and dry produce. • Trim and quarter cucumber lengthwise; slice crosswise into 1⁄2-inch pieces. Halve tomatoes. 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, tomatoes, 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!
• Divide lettuce between plates. Fill with turkey and salad. Spoon any remaining vinaigrette from bowl over top. Garnish wraps with feta and serve. ***Ground Poultry is fully cooked when internal temperature reaches 165°.***
510
kcal
Calories
31
g
Fat
10
g
Saturated Fat
19
g
Carbohydrate
7
g
Sugar
5
g
Dietary Fiber
34
g
Protein
125
mg
Cholesterol
1300
mg
Sodium
with Dark Meat Chicken, Tomato & Garlicky White Sauce