• Wash and dry produce. • Halve, peel, and thinly slice half the onion; finely dice remaining half. Quarter lemons. Trim and discard root end from lettuce; separate leaves. Dice tomato.

• In a small microwave-safe bowl, combine sliced onion, juice from one lemon, 1/2 tsp sugar, salt, and pepper. (For 4 servings, use juice from two lemons and 1 tsp sugar.) Microwave for 30 seconds; set aside to pickle, stirring occasionally. • In a separate small bowl, combine sour cream, mayonnaise, 3/4 tsp garlic powder (11/2 tsp for 4), and a squeeze of lemon juice. (You’ll use the rest of the garlic powder in the next step.) Season white sauce with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add diced onion and a pinch of salt; cook, stirring, until slightly softened, 2-3 minutes. • Add turkey*, Shawarma Spice Blend, and remaining garlic powder; generously season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in stock concentrates and 1/4 cup water (1/3 cup for 4 servings), then reduce heat to medium low and simmer, scraping up any browned bits from bottom of pan, until slightly thickened, 1-2 minutes. Taste and season with salt and pepper if desired. 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!) for turkey.

• Divide lettuce between plates. Fill with turkey, tomato, and as much pickled onion as you like (draining first). • Drizzle wraps with white sauce and as much hot sauce as you like; sprinkle with almonds. Serve with any remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.