Shawarma-Spiced Shrimp Lettuce Wraps
with Tomato, Garlicky White Sauce, Almonds & Hot Sauce
- Milk
- Shellfish
- Eggs
- Tree Nuts
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.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Baby Lettuce
1 unit
Red Onion
2 unit
Chicken Stock Concentrate
2 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Shawarma Spice Blend
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
1 teaspoon
Garlic Powder
1 teaspoon
Hot Sauce
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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, 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 (⅓ 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.
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.
