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Greek Lamb Lettuce Wraps

Greek Lamb Lettuce Wraps with Lemon-Yogurt Sauce

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While we love Greek food all year round, the bold, fresh flavors and simply cooked meats particularly appeal to us in the summer. In this inspired lettuce wrap, lamb and beef are sautéed with garlic and onion, then mixed with feta, tomato, and pine nuts. Served in crisp Boston lettuce leaves and topped with a creamy feta-yogurt sauce, it’s a seasonally perfect dish that’s simple to make, and even easier to eat.
  • Low Carb Diet
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 700
  • Protein 41g
  • Total Carb 21g
  • Total Fat 51g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basil
    • 1/2 ounce
    • basil
  • ground beef and lamb
    • 10 ounces
    • ground beef and lamb
  • red onion
    • 1
    • red onion
  • garlic
    • 2 cloves
    • garlic
  • head Boston lettuce
    • 1
    • head Boston lettuce
  • scallions
    • 2
    • scallions
  • mint
    • 1/4 ounce
    • mint
  • pine nuts
    • 2 tablespoons
    • pine nuts
  • plum tomato
    • 8 ounces
    • plum tomato
  • lemon
    • 1
    • lemon
  • dill
    • 1/4 ounce
    • dill
  • crumbled feta cheese
    • 2 ounces
    • crumbled feta cheese
  • nonfat Greek yogurt
    • 1 container
    • nonfat Greek yogurt

What You’ll Need

  • kosher salt
  • olive oil
  • black pepper
  • blender or food processor (optional)
  • 10" medium nonstick pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse all produce. Pick basil, dill, and mint leaves and place in a blender or food processor, discarding stems. Trim and discard scallion roots and thinly slice, then add to blender with herbs. (If you won't be using a blender or food processor to make the sauce, chop herbs and scallions as finely as possible.) Cut tomatoes into small dice. Halve lemon. Peel onion, halve, and cut into small dice. Mince garlic.

  2. Toast Pine Nuts

    Toast Pine Nuts

    Place pine nuts in a medium nonstick pan over medium heat. Toast, stirring frequently to prevent burning, until golden and fragrant, 3-5 minutes. Remove pan from heat, transfer pine nuts to a plate, and set aside to cool. Reserve pan for Step 4.

  3. Make Lemon-Yogurt Sauce

    Make Lemon-Yogurt Sauce

    Add Chobani yogurt, juice of 1 lemon, and half of garlic to blender with herbs and scallions, and pulse to combine. Slowly stream in 1-2 tablespoons olive oil until sauce is smooth and pourable. Alternatively, place finely chopped herbs and scallions in a medium bowl, and stir in remaining sauce ingredients to combine. Season with ¼ teaspoon salt and pepper as desired, then set aside until ready to serve.

  4. Sauté Aromatics

    Sauté Aromatics

    Return pan from pine nuts to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add onion and remaining garlic and sauté, stirring, until onion begins to soften, about 3 minutes. Season with ⅛ teaspoon salt.

  5. Make Filling

    Make Filling

    While onion cooks, pat beef and lamb dry with paper towel. Once onions have softened, add beef and lamb to pan, still over medium-high heat. Cook, breaking up meat, until browned, about 5 minutes. Season with ½ teaspoon salt and pepper as desired. Using a slotted spoon, transfer beef and lamb to a large bowl. Add feta, tomatoes, and toasted pine nuts to bowl with meat, and stir to combine.

  6. Plate Lamb Lettuce Wraps

    Plate Lamb Lettuce Wraps

    Pat lettuce dry with paper towel and separate large leaves for wraps—you'll need at least 3 per person, but if you have extra, feel free to double up your wraps. Divide filling among lettuce wraps, and top with a dollop of lemon-yogurt sauce. Dig in!

What is Plated?

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  • 3. Enjoy your perfect dinner.

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