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