Shawarma Turkey & Chickpea Lettuce Wraps

• Toss chickpeas and onion wedges on a baking sheet with a large drizzle of olive oil, half the Shawarma Spice Blend (you’ll use the rest in the next step), and 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 servings, divide everything between 2 baking sheets; roast on top and middle racks, tossing and swapping rack positions halfway through.) (It’s natural for chickpeas to pop a bit while roasting.)

• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot (medium pot for 4) over medium-high heat. Add minced onion, half the garlic powder (you’ll use the rest in step 6), remaining Shawarma Spice Blend, and a big pinch of salt. Cook, stirring, until fragrant, 1 minute. • Add bulgur, stock concentrates, and 1 cup water (2 cups for 4). Bring to a boil, then cover and reduce to a low simmer. Cook 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 1⁄2-inch pieces. Quarter cucumber lengthwise; cut into 1⁄2-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.

Pat chicken* dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or turkey*; season with a large pinch of salt and pepper. Cook, stirring frequently, until cooked through, 4-6 minutes.