Plant-Based Lettuce Wraps
These plant based lettuce wraps are a fantastic appetizer loaded with flavorful chickpeas, fresh crunchy vegetables, in a creamy tangy peanut sauce. Served in lettuce cups for a tasty appetizer or side dish to your meal.
Servings: 8 wraps
Calories: 130kcal
Cost: $3
Equipment
- Large Pan or Wok
Ingredients
- 1 14-ounce can chickpeas drained and rinsed
- 1 teaspoon toasted sesame oil
- 2 tablespoons rice wine vinegar
- 2 tablespoons brown sugar
- ¼ teaspoon red pepper flakes
- 2 tablespoons peanut butter
- 1 teaspoon low sodium soy sauce
- 1 carrot grated shredded, or spiralized
- 4 ounces water chestnuts drained and sliced/chopped
- 2 green onions sliced
- 1 lime freshly juiced
- ¼ cup peanuts crushed, plus extra for garnish
- 1 head butter lettuce Boston lettuce, or romaine leaves
- 1 teaspoon sesame seeds for garnish
Instructions
- In a large wok (or large pan), add the chickpeas, toasted sesame oil, brown sugar, red pepper flakes, peanut butter, and low sodium soy sauce. Stir well, and cook for 5-6 minutes over medium-high heat until the chickpeas begin to brown in the sauce.
- Reduce heat to medium, and add the carrot, chopped water chestnuts, green onions, and lime. Cook for 5 more minutes until vegetables begin to soften.
- Add the peanuts and stir to combine.
- Tear large leaves of butter lettuce from the stem, ensure they are washed and dried, and fill each piece of lettuce with about 1/4 cup of the filling.
- Top with extra crushed peanuts, sesame seeds, and green onions as a garnish.
- Store leftover filling in an airtight container and refrigerate for up to 2 days.
Nutrition
Calories: 130kcal | Carbohydrates: 15g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 194mg | Potassium: 225mg | Fiber: 4g | Sugar: 4g | Vitamin A: 731IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg