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Mediterranean Lettuce Wraps

  • 10 m
  • 10 m
Robin Bashinsky
“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.”

Ingredients

    • ¼ cup tahini
    • ¼ cup extra-virgin olive oil
    • 1 teaspoon lemon zest
    • ¼ cup lemon juice (from 2 lemons)
    • 1½ teaspoons pure maple syrup
    • ¾ teaspoon kosher salt
    • ½ teaspoon paprika
    • 2 (15 ounce) cans no-salt-added chickpeas, rinsed
    • ½ cup sliced jarred roasted red peppers, drained
    • ½ cup thinly sliced shallots
    • 12 large Bibb lettuce leaves
    • ¼ cup toasted almonds, chopped
    • 2 tablespoons chopped fresh parsley

Directions

  • 1 Whisk tahini, oil, lemon zest, lemon juice, maple syrup, salt and paprika in a large bowl. Add chickpeas, peppers and shallots. Toss to coat.
  • 2 Divide the mixture among lettuce leaves (about ⅓ cup each). Top with almonds and parsley. Wrap the lettuce leaves around the filling and serve.
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