One-Pan Spiced Turkey Lettuce Wraps
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One-Pan Spiced Turkey Lettuce Wraps

One-Pan Spiced Turkey 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.

Dietitian Win
Calorie Smart
Carb Smart
Easy Cleanup
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit

Red Onion

2 unit


1 unit

Baby Lettuce

1 unit


1.5 tablespoon

Sour Cream

(Contains Milk)

2 tablespoon


(Contains Eggs)

10 ounce

Ground Turkey

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





Nutrition Values

/ per serving
Calories550 kcal
Fat36 g
Saturated Fat7 g
Carbohydrate29 g
Sugar11 g
Dietary Fiber6 g
Protein32 g
Cholesterol120 mg
Sodium690 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Large Pan



• 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.

Pickle Onion & Make Sauce

• 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.

Cook Turkey

• 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!

Assemble & Serve

• 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.

Ground Turkey is fully cooked when internal temperature reaches 165°.