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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.

EatingWell.com, June 2019; updated May 2022




Ingredient Checklist


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.



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

1 container
425 calories; protein 13.7g; carbohydrates 50.1g; dietary fiber 14.4g; sugars 2.9g; fat 19.8g; saturated fat 2.7g; vitamin a iu 7343.7IU; vitamin c 29.8mg; folate 212.7mcg; calcium 136.2mg; iron 6.4mg; magnesium 115.3mg; potassium 871.1mg; sodium 551.3mg; thiamin 0.3mg.

3 fat, 3 starch, 1 lean protein, 1 vegetable