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.

Mediterranean Lettuce Wraps

tahini

olive oil

lemon zest

lemon juice (from 2 lemons)

maple syrup

salt

paprika

shallots

Bibb lettuce leaves

¼ cup toasted almonds, chopped

parsley

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.


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.

mediterranean lettuce wraps

Total: 10 minutes

Author : Robin Bashinsky

Ingredients

Instructions

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