(The ad below will not display on your printed page)
Meal-Prep Vegan Moroccan Lettuce Wraps
Carolyn A. Hodges, R.D.
“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.”
2 heads butter or Bibb lettuce, leaves separated
1½ cups cooked quinoa, cooled to room temperature (see Associated Recipes)
⅓ cup chopped fresh mint (reserved from bean salad recipe)
1To prepare 1 serving of lettuce wraps: Place 3 lettuce leaves in a single-serving lidded container. Top each leaf with 2 tablespoons quinoa and ⅓ cup bean salad. Sprinkle each with 1½ teaspoons mint. Refrigerate for up to 1 day.
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.)