Beef Shawarma Lettuce Wraps
with Tomato & Garlicky White Sauce
Looking for the flavors of a shawarma-stuffed pita and the cool, refreshing crunch of a lettuce wrap? look no further! You’ll fill crisp baby lettuce leaves with shawarma-spiced beef, juicy diced tomato, tangy quick-pickled shallots. Don’t forget to finish the dish with a drizzle of garlicky white sauce for the full shawarma effect!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato
2 tablespoon
Yogurt
(Contains Milk)
5 teaspoon
Red Wine Vinegar
1 teaspoon
Garlic Powder
1 unit
Baby Lettuce
1 tablespoon
Mayonnaise
(Contains Eggs)
1 unit
Chicken Stock Concentrate
1 unit
Shawarma Spice Blend
1 unit
Shallot
10 ounce
Ground Beef
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and thinly slice shallot. Halve tomato lengthwise and thinly slice crosswise into half-moons. Trim and discard root end from lettuce; separate leaves. Reserve 6 whole lettuce leaves (12 leaves for 4 servings); finely chop remaining lettuce.
• In a small microwave-safe bowl, combine shallot, vinegar, 1⁄2 tsp sugar, and 1⁄4 tsp salt (1 tsp sugar and 1⁄2 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 the Shawarma Spice Blend— 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 shallots (draining first).
• Divide lettuce wraps between plates and drizzle with as much white sauce as you like. Serve.
Ground Meat is fully cooked when internal temperature reaches 160°.
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