I found a recipe for Greek turkey tacos on Pinterest, and I REALLY wanted to make it. But, me and tortillas? Sort of a dangerous combination.
But… I knew I could easily convert the recipe into lettuce wraps, cutting the calories and making it a super-light dinner! Yum!
I still got all of Greek goodness from the recipe, with none of the tortilla temptation. The tzatziki was incredibly easy to make, the cucumber-tomato salsa was addictive, and the turkey meat gave me the filling protein I needed! Loved this dish…
As the week went on, I even converted the dish into a Greek turkey taco salad, with all the fixins… but on a bed of butter lettuce. So delicious!
Greek Turkey Lettuce Wraps | No Thanks to Cake
Ingredients
For the cucumber-tomato salsa:
- 3 roma tomatoes, seeded and diced
- 1 English cucumber, diced
- ½ small red onion, diced
- 1 Tbsp. lemon juice
- 1 Tbsp. red wine vinegar
- salt and pepper
For the tzatziki sauce:
- 1 cup plain Greek yogurt
- 1 clove garlic, finely minced
- 1 tsp. dried dill
- ¼ tsp. garlic powder
- ½ cup finely diced cucumber
- salt and pepper
For the turkey wraps:
- 1 small red onion, diced
- 1 lb. extra lean ground turkey breast
- 1 clove garlic, minced
- ½ tsp. ground oregano
- ½ tsp. Greek seasoning
- ⅛ cup dry white wine
- 3 Tbsp. tomato paste
- ¼ cup chicken broth
- salt and pepper
- 1 head bibb lettuce, in leaves
Instructions
- Prepare the cucumber-tomato salsa by combining tomatoes, cucumbers and onions in a bowl with olive oil, lemon juice and vinegar. Season with salt to taste; set aside while you prepare the tzatziki and turkey.
- To make the tzatziki, dice the cucumber fairly small. In a medium bowl, stir together the cucumber, into the yogurt and add feta cheese, garlic powder and dried dill. Season with salt; set aside while you prepare the turkey.
- In a large skillet prepared with cooking spray over medium heat, sauté ground turkey and cook 5 minutes, breaking any big pieces up. Once cooked through, move to a food processor to grind the meat finely.
- Meanwhile, add chopped onion to your skilled and sauté for 1-2 minutes. Re-add your turkey.
- Add garlic and oregano and cook 1 minute more. Turn the heat up to medium-high and add white wine. Cook, stirring, until most of the wine evaporates.
- Stir in the tomato paste and chicken broth. Turn heat back down to medium and let cook another 3-4 minutes. Season with the salt and pepper.
- Optional: Add a dash of Greek seasoning to your meat mixture. Note: I felt like the meat was a little bland, so I kicked it up with a few shakes of Penzey’s Greek seasoning.
- To assemble the lettuce wraps, place two bibb lettuce cups on a plate. Fill each cup with about 2 1/2 Tbsp. of meat mixture, 1 1/2 Tbsp. salsa, and 1 Tbsp. tzaziki sauce