For these meal-prep-friendly lettuce wraps, we swap the traditional warm filling for a cold plant-based bean salad filling loaded with fresh herbs and lemon. Topping each lettuce leaf with a little quinoa before adding the filling helps to keep the lettuce from getting soggy. Source: EatingWell.com, June 2019

Carolyn A. Hodges, R.D.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare 1 serving of lettuce wraps: Place 3 lettuce leaves in a single-serving lidded container. Top each leaf with 2 tablespoons quinoa and 1/3 cup bean salad. Sprinkle each with 1 1/2 teaspoons mint. Refrigerate for up to 1 day.

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Tips

To make ahead: Cooked quinoa can be refrigerated for up to 4 days or frozen for up to 3 months. The bean salad can be refrigerated for up to 4 days (omit the mint and save it for the wrap assembly). Assemble wraps just before serving to keep the lettuce and mint from wilting. (If you're packing them for lunch, you can do this the evening before or in the morning; refrigerate until ready to pack with an ice pack.)

Nutrition Facts

425 calories; 19.8 g total fat; 2.7 g saturated fat; 551 mg sodium. 871 mg potassium; 50.1 g carbohydrates; 14.4 g fiber; 3 g sugar; 13.7 g protein; 7344 IU vitamin a iu; 30 mg vitamin c; 213 mcg folate; 136 mg calcium; 6 mg iron; 115 mg magnesium;