One-Pan Shawarma Beef Lettuce Wraps

• In a small microwave-safe bowl, combine sliced onion, juice from one lemon, ½ 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, ¾ tsp garlic powder (1½ 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 ¼ 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!

Cook through this step as instructed, swapping in beef for turkey.