Za’atar Organic Chicken & Feta Lettuce Wraps
with Cucumber-Tomato Salad, Hummus & Sunflower Seeds
- Milk
- Sesame
Crisp lettuce leaves are stuffed with tender za’atar-spiced steak, creamy hummus, and a bright cucumber-tomato salad tossed in a red wine vinaigrette. Cool, tangy feta crema and crunchy sunflower seeds complete this fresh Mediterranean-inspired meal.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Baby Lettuce
½ cup
Feta Cheese
(Contains: Milk)
½ ounce
Sunflower Seeds
8 tablespoon
Hummus
(Contains: Sesame)
1 unit
Mini Cucumber
5 teaspoon
Red Wine Vinegar
2 unit
Tomato
2 unit
Scallions
12 ounce
Organic Chicken Cutlets
1 teaspoon
Garlic Powder
1 tablespoon
Za'atar Spice
(Contains: Sesame)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and dice cucumber into ¼-inch pieces. Dice tomatoes into ¼-inch pieces. Trim and thinly slice scallions. Trim and discard root end from lettuce; reserve 8 larger leaves (16 for 4 servings) for wraps. (Save remaining lettuce for another use.)
In a small bowl, combine feta and sour cream.
Pat steak* dry with paper towels; thinly slice against the grain. Season all over with Za’atar Spice, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, stirring occasionally, 3-6 minutes (4-8 minutes for 4 servings).
Remove pan from heat.
While steak cooks, in a medium bowl, whisk together vinegar, garlic powder, a large drizzle of olive oil, salt, and pepper.
Add cucumber, tomatoes, and scallions; toss until coated.
Divide lettuce leaves between plates; spread leaves with hummus and top with steak. Spoon salad and feta crema over steak. Garnish with sunflower seeds and serve.
