• Wash and dry produce. • Trim and quarter cucumber lengthwise; slice crosswise into 1/2-inch pieces. Dice tomato into 1/2-inch pieces. Halve, peel, and finely chop onion. Peel and mince or grate garlic. Trim and discard root end from lettuce; separate leaves.

• In a medium bowl, combine cucumber, tomato, 2 TBSP onion (4 TBSP for 4 servings; you’ll use the rest later), and vinaigrette. Toss to coat.

• Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion and a pinch of salt; cook, stirring, until slightly softened, 2-3 minutes. • Add turkey, Turkish Spice Blend, garlic, and half the soy sauce (all for 4 servings). Cook, breaking meat up into pieces, until turkey is cooked through, 4-6 minutes. Season with salt and pepper to taste. TIP: Stir in a splash of water near the end of cooking to make sure your turkey is nice and saucy! Open package of chicken and drain off any excess liquid. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or beef* for turkey.

• Divide lettuce between plates. Fill with turkey and salad. Spoon any remaining vinaigrette from bowl over top. Garnish wraps with feta and serve. Chicken is fully cooked when internal temperature reaches 165°.