Lemon Garlic Turkey Lettuce Wraps with Feta and Cucumber

by Holly Roelofsz-15 July 2026Easy

Lemon Garlic Turkey Lettuce Wraps with Feta and Cucumber

Servings2

High‑protein, low‑carb turkey lettuce wraps with a bright lemon‑garlic profile, crunchy cucumber, and creamy feta for a satisfying front‑loaded lunch.

Method

0
Finely chop the red onion, garlic, cucumber, cherry tomatoes, and fresh parsley. Crumble the feta cheese. Set aside separately.
1
Heat the olive oil in a nonstick pan over medium heat.
2
Add the chopped red onion to the pan and cook for 3 to 4 minutes until softened and slightly translucent.
3
Add the garlic and cook for 30 seconds until fragrant, stirring frequently to avoid burning.
4
Add the lean ground turkey to the pan, breaking it up with a spatula. Cook for 6 to 8 minutes until no longer pink and lightly browned.
5
Season the turkey with salt, black pepper, dried oregano, ground cumin, and smoked paprika. Stir well and cook for another 1 to 2 minutes so the spices bloom.
6
Stir in the lemon juice and half of the chopped parsley. Cook for 1 minute, then remove the pan from the heat and let the turkey mixture cool slightly.
7
In a small bowl, mix the plain Greek yogurt with a pinch of salt and a little black pepper to make a simple sauce.
8
Lay out the large lettuce leaves on a plate. Divide the warm turkey mixture evenly among the leaves.
9
Top each portion of turkey with chopped cucumber, cherry tomatoes, crumbled feta, and the remaining chopped parsley.
10
Drizzle or dollop the Greek yogurt sauce over the fillings.
11
Fold or roll the lettuce leaves around the filling to form wraps and serve immediately.