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 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; 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°.