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
Ground Turkey
10 ounce
Soy Sauce
1 tablespoon
Greek Vinaigrette
1.5 ounce
Garlic
2 clove
Mini Cucumber
1 unit
Tomato
1 unit
Turkish Spice Blend
1 tablespoon
Salt
teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Black Pepper
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!
Divide lettuce between plates. Fill with turkey and salad. Spoon any remaining vinaigrette from bowl over top. Garnish wraps with feta and serve.
470
kcal
Calories
27
g
Fat
9
g
Saturated Fat
19
g
Carbohydrate
7
g
Sugar
4
g
Dietary Fiber
34
g
Protein
125
mg
Cholesterol
1300
mg
Sodium
plus Honey Dijon Dressing & Lemony Toasted Panko
