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Shawarma Turkey & Chickpea Lettuce Wraps
Shawarma Turkey & Chickpea Lettuce Wraps

Shawarma Turkey & Chickpea Lettuce Wraps

with Israeli Salad, Pistachios & Lemon Garlic Yogurt Sauce

Recipe Development Team
Recipe Development TeamPublished on July 17, 2024

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 turns ultra-fluffy when cooked. The best part, though? Bulgur is a nutritional powerhouse—with a variety of vitamins and minerals such as iron and calcium, plus fiber. Now, THAT’S a wrap!

Tags:
Easy Prep
Allergens:
Wheat
Tree Nuts
Milk

The quantities provided above are averages only.

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

Total Time35 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Chickpeas

1 unit

Onion

1 tablespoon

Shawarma Spice Blend

1 teaspoon

Garlic Powder

½ cup

Bulgur Wheat

(Contains: Wheat)

2 unit

Veggie Stock Concentrate

1 unit

Tomato

1 unit

Mini Cucumber

1 unit

Lemon

¼ ounce

Parsley

½ ounce

Pistachios

(Contains: Tree Nuts)

1 unit

Baby Lettuce

1 teaspoon

Sumac

4 tablespoon

Yogurt

(Contains: Milk)

1.5 tablespoon

Sour Cream

(Contains: Milk)

10 ounce

Ground Turkey

Not included in your delivery

5 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving
Calories1010 kcal
Fat47 g
Saturated Fat12 g
Carbohydrate93 g
Sugar21 g
Dietary Fiber16 g
Protein48 g
Cholesterol125 mg
Sodium1170 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.

Utensils

Strainer
Paper Towel
Baking Sheet
Small pot
Medium Bowl
Small Bowl
Large Pan

Instructions

Start Prep
1

• 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 1⁄2-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4).

Roast Chickpeas & Onion
2

• 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.)

Cook Bulgur
3

• 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.

Finish Prep
4

• 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.

Make Salad
5

• 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.

Make Sauce
6

• 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.

Finish & Serve
7

• Drain any excess liquid from bulgur; fluff with a fork. Season with salt and pepper to taste. Transfer chickpeas and onion to pot with bulgur; stir to combine. • Divide lettuce leaves 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.

Fill lettuce leaves with chicken or turkey along with bulgur mixture.

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

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