Tofu Shawarma Lettuce Wraps
with Tomato & Garlicky White Sauce
- Soy
- Milk
- Eggs
Looking for the flavors of a shawarma-stuffed pita and the cool, refreshing crunch of a lettuce wrap? look no further! You’ll fill crisp baby lettuce leaves with shawarma-spiced beef, juicy diced tomato, tangy quick-pickled shallots. Don’t forget to finish the dish with a drizzle of garlicky white sauce for the full shawarma effect!
Ingredients
1 unit
Baby Lettuce
1 unit
Chicken Stock Concentrate
1 unit
Tofu
(Contains: Soy)
2 tablespoon
Yogurt
(Contains: Milk)
5 teaspoon
Red Wine Vinegar
⅔ tablespoon
Shawarma Spice Blend
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
1 teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, peel, and thinly slice shallot. Trim and discard root end from lettuce; separate leaves. Reserve 6 whole lettuce leaves (12 leaves for 4 servings); finely chop remaining lettuce. Halve tomato lengthwise and thinly slice crosswise into half-moons.
In a small microwave-safe bowl, combine shallot, vinegar, ½ tsp sugar, and ¼ tsp salt (1 tsp sugar and ½ tsp salt for 4 servings). Microwave until shallot turns pink, 30-60 seconds.
Set aside to pickle, stirring occasionally.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, stock concentrate, 2 tsp Shawarma Spice Blend (4 tsp for 4 servings) (be sure to measure—we sent more!), half the garlic powder (you’ll use the rest later), a pinch of salt, and pepper.
Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. Carefully drain any excess grease from pan.
While beef cooks, in a second small bowl, whisk together yogurt, mayonnaise, and remaining garlic powder. Taste and season with salt and pepper.
Fill lettuce leaves with shredded lettuce, beef, tomato, and pickled shallot (draining first).
Divide lettuce wraps between plates and drizzle with as much white sauce as you like. Serve.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The tofu was quite bland and needed more seasoning; a soy marinade would boost the flavor significantly.
- Ease of prep: Instructions for preparing the tofu were missing, leaving some guesswork in the cooking process.
- Suggestions: Press the tofu first or add butter while cooking to prevent dryness and improve texture.
