Greek Lettuce Wraps

For 12 wraps, Greek Lettuce Wraps keeps the list centered on plain Greek yogurt, crumbled feta cheese and to 12 fresh mint leaves. Set aside about 30 minutes.

• Yield 12 wraps
• Ready in 30 minutes
• Prep 15 minutes
• Cook 15 minutes

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

1. 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.
2. 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.
3. 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.
4. Serve the ground turkey in lettuce leaves/cups topped with chopped cucumbers, tomatoes, and a spoonful of dressing.

Give it a minute off the heat, then serve it while it is still hot.