Chicken & Greek Salad Lettuce Wraps
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Mini Cucumber
1 unit
Tomato
1 unit
Red Onion
2 clove
Garlic
1 unit
Baby Lettuce
1.5 ounce
Greek Vinaigrette
(Contains Eggs, Milk)
10 ounce
Chopped Chicken Breast
1 tablespoon
Turkish Spice Blend
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
½ cup
Feta Cheese
(Contains Milk)
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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°.