HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconShawarma Chickpea Lettuce Wraps
Shawarma Chickpea Lettuce Wraps

Shawarma Chickpea Lettuce Wraps

with Israeli Salad, Pistachios & Lemon Garlic Yogurt Sauce

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We love a good wrap session for dinner. We’re talking lettuce wraps! Crisp baby romaine leaves are filled with fresh, crunchy salad and creamy yogurt sauce over shawarma-spiced chickpeas mixed with flavorful bulgur—a hearty whole grain that’s long been a staple of both Middle Eastern and Mediterranean cuisines. It turns ultra-fluffy when cooked, making it a perfect base for saucy braises and stir-fries, and great for bulking out salads and wraps, like this one. The best part, though? Bulgur is a nutritional powerhouse—with a variety of vitamins and minerals such as iron and calcium. It also contains insoluble fiber which helps speed up digestion. Not to mention, bulgur has fewer calories per serving than white rice, is low in total fat, and has zero saturated fat or cholesterol. Now, THAT’S a wrap!

Allergens:WheatTree NutsMilk

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

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

13.4 ounce


1 unit

Yellow Onion

1 tablespoon

Shawarma Spice Blend

1 teaspoon

Garlic Powder

½ cup

Bulgur Wheat


2 unit

Veggie Stock Concentrate

1 unit

Roma Tomato

1 unit

Persian Cucumber

1 unit


¼ ounce


½ ounce


(ContainsTree Nuts)

1 unit

Baby Lettuce

1 teaspoon


4 tablespoon



2 tablespoon

Sour Cream


Not included in your delivery

5 teaspoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories790 kcal
Fat31 g
Saturated Fat8 g
Carbohydrate104 g
Sugar19 g
Dietary Fiber19 g
Protein23 g
Cholesterol25 mg
Sodium1060 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.
Utensilsarrow down iconarrow down icon
Paper Towel
Baking Sheet
Small pot
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 400 degrees. • Drain and rinse chickpeas; pat very dry with paper towels. Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4 servings).


• Toss chickpeas and onion wedges on a baking sheet with a large drizzle of olive oil, half the Shawarma Spice (you’ll use the rest in the next step), a big pinch of salt, and pepper. • Roast on top rack, tossing halfway through, until chickpeas are crispy and onion is tender and lightly charred, 18-20 minutes. (For 4, divide everything between 2 baking sheets; roast on top and middle racks, tossing veggies and swapping rack positions halfway through.) TIP: It’s natural for chickpeas to pop a bit while roasting.


• Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat (2 TBSP butter and a medium pot for 4 servings). Add minced onion, half the garlic powder (you’ll use the rest in step 6), remaining Shawarma Spice, and a big pinch of salt. Cook, stirring, until fragrant, 1 minute. • Add bulgur, stock concentrates, and 1 cup water (2 cups for 4). Cover, bring to a boil, then reduce to a low simmer. Cook, covered, until water has absorbed and bulgur is tender, 12-15 minutes. • Turn off heat; keep covered until ready to serve


• Wash and dry produce. • Dice tomato into ½-inch pieces. Quarter cucumber lengthwise; cut into ½-inch pieces. Roughly chop parsley. Quarter lemon. Roughly chop pistachios. Trim and discard root end from lettuce; separate leaves.


• In a medium bowl (large bowl for 4 servings), combine tomato, cucumber, sumac, half the parsley, 1 TBSP olive oil (2 TBSP for 4), and a squeeze of lemon juice. Season with salt and pepper.


• In a small bowl, combine yogurt, sour cream, remaining garlic powder, and a squeeze of lemon juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.


• Drain off any excess water from bulgur; fluff with a fork. Season with salt and pepper to taste. Transfer chickpeas and onion to pot; stir to combine. • Divide lettuce between plates (pat dry if needed). Fill with bulgur mixture, salad (draining first), sauce, pistachios, and remaining parsley. Serve with any remaining lemon wedges on the side.