Shawarma-Spiced Chicken Lettuce Wraps
with Tomato, Garlicky White Sauce, Almonds & Hot Sauce
We love a lettuce wrap. The crisp crunch, the perfectly cradled filling, and that satisfied-but-not-stuffed feeling afterward–what a perfect dinner idea! This version features fragrant, shawarma-spiced ground turkey scooped into lettuce leaves, topped with fresh tomato and tangy pickled onion, drizzled with creamy lemon-garlic sauce, and finished with crunchy almonds and hot sauce. It’s all ready in a quick 30 minutes—just keep napkins handy until you master your lettuce wrap-eating technique.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
2 unit
Lemon
1 unit
Baby Lettuce
1 unit
Tomato
1.5 tablespoon
Sour Cream
(Contains Milk)
2 tablespoon
Mayonnaise
(Contains Eggs)
10 ounce
Chopped Chicken Breast
1 tablespoon
Shawarma Spice Blend
2 unit
Chicken Stock Concentrate
1 teaspoon
Hot Sauce
½ ounce
Sliced Almonds
(Contains Tree Nuts)
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and thinly slice half the onion; finely dice remaining half. Quarter lemons. Trim and discard root end from lettuce; separate leaves. Dice tomato.
• In a small microwave-safe bowl, combine sliced onion, juice from one lemon, 1⁄2 tsp sugar, salt, and pepper. (For 4 servings, use juice from two lemons and 1 tsp sugar.) Microwave for 30 seconds; set aside to pickle, stirring occasionally. • In a separate small bowl, combine sour cream, mayonnaise, 3⁄4 tsp garlic powder (11⁄2 tsp for 4), and a squeeze of lemon juice. (You’ll use the rest of the garlic powder in the next step.) Season white sauce with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add diced onion and a pinch of salt; cook, stirring, until slightly softened, 2-3 minutes. • Add turkey*, Shawarma Spice Blend, and remaining garlic powder; generously season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in stock concentrates and 1⁄4 cup water (1/3 cup for 4 servings), then reduce heat to medium low and simmer, scraping up any browned bits from bottom of pan, until slightly thickened, 1-2 minutes. Taste and season with salt and pepper if desired. 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, tomato, and as much pickled onion as you like (draining first). • Drizzle wraps with white sauce and as much hot sauce as you like; sprinkle with almonds. Serve with any remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
