Turkey & Greek Salad Lettuce Wraps

Overview

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, and red onion salad, finished with feta and a sweet Greek vinaigrette. A refreshing, protein-packed meal you’ll want again and again.

This meal is inspired by HelloFresh, which we originally used to make this in the past.

• Serves: 6
• Prep Time: ~10 minutes
• Cook Time: ~20 minutes

Estimated Calories & Sources

Ingredient	Quantity	Calories	Source
Ground Turkey (93% lean)	24 oz	1,080 kcal	FatSecret
Greek Vinaigrette	4.5 oz (~9 tbsp)	~540 kcal	Nutritionix
Turkish Spice Blend	3 tbsp (~18 g)	~60 kcal	Estimated (varies slightly by brand)
Soy Sauce	2 tbsp (~1 oz)	20 kcal	Nutritionix
Feta Cheese	1.5 cups (~6 oz)	450 kcal	FatSecret
Persian Cucumbers	3 (~12 oz)	50 kcal	FatSecret
Roma Tomatoes	3 medium (~11 oz)	60 kcal	FatSecret
Red Onions	3 small (~12 oz)	120 kcal	FatSecret
Garlic	6 cloves (~1 oz)	5 kcal	FatSecret
Baby Lettuce	3 stalks (~9 oz)	45 kcal	FatSecret
Olive Oil (for cooking)	1 tbsp	119 kcal	FatSecret
Salt & Pepper	To taste	0 kcal	—
Total (for 6 servings)		~2,549 kcal
Per Serving		~425 kcal

Ingredients

Produce

• 3 Persian cucumbers
• 3 Roma tomatoes
• 3 red onions
• 6 cloves garlic
• 3 stalks baby lettuce

Pantry

• 4.5 oz Greek vinaigrette
• 3 tbsp Turkish spice blend
• 2 tbsp soy sauce
• Cooking oil / olive oil
• Salt
• Pepper

Dairy

• 1.5 cups feta cheese

Protein

• 24 oz ground turkey (93% lean preferred)

Instructions

1. Prep the Produce:

   • Wash and dry produce.
   • Trim and quarter cucumbers lengthwise; slice crosswise into ½-inch pieces.
   • Dice tomatoes into ½-inch pieces.
   • Halve, peel, and finely chop onions.
   • Mince or grate garlic.
   • Trim and discard root end from lettuce; separate leaves.

2. Make the Salad:

   • In a medium bowl, combine cucumber, tomato, 2 tbsp onion (4 tbsp for 4 servings; reserve the rest), and vinaigrette.
   • Toss to coat and set aside.

3. Cook the Turkey:

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

4. Assemble the Wraps:

   • Divide lettuce leaves between plates.
   • Fill each with turkey mixture and cucumber-tomato salad.
   • Spoon any remaining vinaigrette over top.
   • Garnish with feta and serve immediately.

💡 Notes

• For a tangier flavor, add a squeeze of lemon juice to the salad before serving.
• Swap turkey for chicken or beef if you prefer.
• Great for meal prep—store filling and salad separately, then assemble when ready to eat.