I could seriously eat lettuce wraps every day.  I love the whole process of assembling each one.  The fact that you can customize and dress them up any way you please makes dinner time that much more fun!

• 1 lb ground chicken
• 1/2 white onion, chopped
• 1 tsp fresh ginger, grated
• 1 clove garlic, minced
• 3/4 cup dried apricots, chopped
• 1/2 tsp sumac*
• 1/2 tsp oregano
• 1/4 tsp cinnamon
• 1/2 tsp paprika
• 1/4 tsp cayenne
• 1/2 tsp cumin
• 1/4 tsp poultry seasoning
• 1 head butter lettuce (sometimes called bib or Boston lettuce)
• 1/4 cups pine nuts, toasted
• handful fresh mint, chopped

Yogurt Sauce:

• 3/4 cup plain, fat free yogurt
• juice of 1 lime
• 1/8 tsp cayenne
• 1/2 tsp oregano
• 1/8 tsp cumin
• 1/8 tsp cinnamon
• 1/2 tsp sumac
• salt and pepper

For sauce, simply combine all ingredients in a bowl and refrigerate until ready to use.  It’s best if made a few hours ahead.

Spray your pan with non-stick spray over medium – high heat and toss in garlic and onions.  After about a minute, add in your chicken.  Season with spices, break up the meat a bit with a wooden spoon and then add in your apricots.  Continue to cook until chicken is browned, about 10 minutes.

To assemble, lay a lettuce leaf out on your plate and top with chicken mixture, finish off with a bit of your yogurt sauce, pine nuts and some fresh mint.

These were a big hit as is but I think next time I make them I’ll throw in some golden raisins too for extra sweetness.

*sumac can be found in Middle Eastern grocery stores or at a variety of places online.

Falafel is a traditional Middle Eastern dish made up of ground chickpeas and spices and Tzatziki is a Greek sauce made from yogurt and fresh herbs.  The combination of falafel patties fried up over greens and topped with the yummy tzatziki sauce makes for one hearty meal.  Best of all?  With this dish you get to travel to two exotic countries without ever leaving your kitchen!

Ingredients for Salad:

• 1 package of falafel mix (we like Telma brand)  
• water for mix (see instructions on box)
• 1/4 slivered almonds, toasted
• 1 bag of baby spinach
• 1/4 cup pitted kalamata olives
• olive oil for drizzling
• salt and pepper
• goat cheese crumbles

Ingredients for Tzatziki:

• 1 seedless cucumber, chopped
• 1 clove garlic, minced
• 1/4 cup plain, non-fat yogurt
• 1/4 cup sour cream
• 1/4 tsp salt 1/4 tsp pepper
• 1/4 tsp oregano
• handful of fresh mint
• handful of fresh flat leaf parsley, chopped
• juice of half a lemon

Ingredients for Dressing:

• 1 small shallot, minced
• 1/2 cup extra virgin olive oil
• 2 tbs red wine vinegar
• pinch of red pepper flakes
• salt and pepper
• juice of 1/2 lemon
• pinch of coriander
• pinch of cumin

Directions:

1. For tzatziki, simply combine all ingredients in a bowl and set aside.  Letting the mixture sit, allows the flavors to marry.  This can be made up to a day in advance, just make sure and stir before serving.
2. Prepare your falafel mix according to package instructions.  (Super easy!)
3. Fry up your falafel patties according to package directions and set aside on a paper towel to absorb any excess oil.
4. To assemble your salad, place your spinach in a bowl with your kalamatas, falafel patties and top with your tzatziki mixture.  Drizzle you dressing over it and top with toasted almonds.

 Tips:

• Falafel mix can be found in your International foods aisle.
• To toast your almonds, place in a small pan over low-medium heat, stirring occasionally until they begin to brown slightly.  Keep and eye on them, they burn easily.