Denise Keller's Asian Lettuce Wrap

Preparation time

15 Minutes

Cooking time

10 Minutes

Serves

2-4

With crunchy nuts and creamy chick peas, Denise Keller makes a wrap that is bursting with protein! Wrapped up in lettuce, it is a great alternative to the usual carb-laden ones.

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You won’t be missing the meat in this wrap, we promise! It combines so many textures and flavours that the usual dull veggie version of a wrap is quickly forgotten. This one is great to serve as a starter and you can get creative with condiments and extra ingredients too.

Ingredients

1
cup
Brown Rice
, cooked
1
cup
Chickpeas
, canned, rinsed and drained
1/2
cup
Slivered Almonds
2
tablespoons
Raw Cashew Nuts
1
tablespoon
Gluten Free Tamari
2
teaspoons
Paprika Powder
225
grams
Green Beans
, cut into 5 centimetre segments
1-2
tablespoons
Coconut Oil
2
tablespoons
Extra Virgin Olive Oil
2
tablespoons
Gluten Free Tamari
2
cloves of
Garlic
, minced
2
tablespoons
Ginger
, minced
1
tablespoon
Rice Wine
1
teaspoon
Sesame Oil
1/2
cup
Cilantro
, chopped
Sesame Seeds
, for garnish
2
heads of
Romaine Lettuce
, washed and removed from stem

Directions

In a mortar mash chickpeas with pestle. Add almonds, cashews. Pound with pestle until mixture is broken up into smaller pieces but not completely smooth.
Place mixture in a big bowl and add brown rice. Add in paprika and 1 tablespoon tamari. Mix together thoroughly.
In a small bowl combine the sauce ingredients, 2 tablespoons olive oil, minced garlic, ginger, rice wine, sesame oil, and cilantro. Mix until smooth.
Heat pan over medium heat, add 1-2 tablespoons coconut oil. Add brown rice mixture and cook for a few minutes. Add green beans, mix with the brown rice mixture and cook until cooked through but still crispy.
Remove from heat. Add sauce. Mix until thoroughly incorporated. Serve in romaine lettuce leaves, sprinkled with sesame seeds and hot sauce (optional).

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