GREEK LETTUCE WRAPS
INGREDIENTS
Dressing:½ cup plain Greek yogurt
¼ cup crumbled feta cheese
10 to 12 fresh mint leaves
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon red or white wine vinegar
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon salt
Pinch black pepper
Lettuce Wraps:1 ½ pounds lean ground turkey or chicken
Salt and pepper
1 to 2 teaspoons minced fresh garlic
1 teaspoon dried oregano
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
Bibb or romaine lettuce leaves
Chopped cucumbers
Diced tomatoes
INSTRUCTIONS
For the dressing: add all the dressing ingredients to a blender and puree until smooth. It will be thick. For thinner dressing, add water or olive oil a little at a time until desired consistency. The dressing can be made several days in advance.
For the lettuce wraps: in a 12-inch nonstick skillet over medium heat, add the ground turkey or chicken and season lightly with salt and pepper. Cook until no longer pink, breaking the meat into small pieces as it cooks. Drain excess grease.
Stir in the garlic, oregano, lemon juice and red wine vinegar. Cook for 2-3 minutes. Season to taste with additional salt and pepper, if needed. Remove from the heat.
Serve the ground turkey in lettuce leaves/cups topped with chopped cucumbers, tomatoes, and a spoonful of dressing.
Notes: seems easier and less messy just to make as a salad, but it was delish!
