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Turkey & Greek Salad Lettuce Wraps

Turkey & Greek Salad Lettuce Wraps

topped with Feta

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There’s just something so satisfying about a lettuce wrap. The crisp romaine crunch, the perfectly cradled filling, and that satisfied-but-not-stuffed feeling after dinner. This version features ground turkey seasoned with Turkish-inspired spices, garlic, and soy sauce, then topped with a fresh cucumber, tomato, red onion, feta, and a sweet Greek vinaigrette. Prepare to start raving about lettuce wraps as much as we do!

Tags:Calorie SmartCarb SmartMediterraneanQuickGood Climate Score
Allergens:EggsMilkSoyWheat

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

Total Time20 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Persian Cucumber

1 unit

Roma Tomato

1 unit

Red Onion

2 cl

Garlic

1 unit

Baby Romaine Lettuce

1.5 ounce

Greek Vinaigrette

(ContainsEggs, Milk)

10 ounce

Ground Turkey

1 tablespoon

Turkish Spice Blend

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

½ cup

Feta Cheese

(ContainsMilk)

Not included in your delivery

1 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories540 kcal
Fat35 g
Saturated Fat10 g
Carbohydrate21 g
Sugar9 g
Dietary Fiber4 g
Protein36 g
Cholesterol130 mg
Sodium1210 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
Utensilsarrow down iconarrow down icon
Medium Bowl
Large Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• Wash and dry produce. • Trim and quarter cucumber lengthwise; slice crosswise into ½-inch pieces. Dice tomato into ½-inch pieces. Halve, peel, and finely chop onion. Peel and mince or grate garlic. Trim and discard root end from romaine; separate leaves.

2

• In a medium bowl, combine cucumber, tomato, 2 TBSP onion (4 TBSP for 4 servings; you'll use the rest later), and Greek vinaigrette. Toss to coat.

3

• Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion and a pinch of salt; cook, stirring, until slightly softened, 2-3 minutes. • Add turkey*, Turkish Spice, garlic, and half the soy sauce (all for 4 servings). Cook, breaking meat up into pieces, until cooked through, 4-6 minutes. Season with salt and pepper to taste. TIP: Stir in a small splash of water near the end of cooking to make sure your turkey is nice and saucy!

4

• Divide romaine leaves between plates. Fill with turkey and salad, spooning any remaining vinaigrette over top. Garnish wraps with feta and serve.