A tangy, nutty tahini dressing brings together no-cook ingredients like canned chickpeas and roasted red peppers for these easy meal-prep lettuce wraps. Make these wraps ahead of time for a grab-and-go lunch or dinner. A few wedges of warm pita finish off the meal perfectly.

Robin Bashinsky
Source: EatingWell.com, December 2018


Recipe Summary

10 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • Whisk tahini, oil, lemon zest, lemon juice, maple syrup, salt and paprika in a large bowl. Add chickpeas, peppers and shallots. Toss to coat.

  • Divide the mixture among lettuce leaves (about 1/3 cup each). Top with almonds and parsley. Wrap the lettuce leaves around the filling and serve.

Nutrition Facts

498 calories; protein 15.8g 32% DV; carbohydrates 43.7g 14% DV; dietary fiber 9.6g 39% DV; sugars 4g; fat 28g 43% DV; saturated fat 3.5g 17% DV; vitamin a iu 2232.6IU 45% DV; vitamin c 8.6mg 14% DV; folate 62.2mcg 16% DV; calcium 162.5mg 16% DV; iron 4mg 22% DV; magnesium 103.7mg 37% DV; potassium 620mg 17% DV; sodium 567mg 23% DV; thiamin 0.4mg 37% DV; added sugar 2g.

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
Absolutely delicious. Easy to make. Very indulgent with quite a bit of sauce (mainly the tahini and olive oil). You could almost add a third can of garbanzo beans and have this for 6 servings. Read More