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!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Baby Romaine Lettuce
Greek Vinaigrette(ContainsEggs, Milk)
Turkish Spice Blend
Soy Sauce(ContainsSoy, Wheat)
• 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.
• 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.
• 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!
• Divide romaine leaves between plates. Fill with turkey and salad, spooning any remaining vinaigrette over top. Garnish wraps with feta and serve.