We're entering a new season here...Autumn, but it doesn't feel quite autumnal yet. Cold breezes, sunny mornings and afternoon showers. A few more weeks and there will be crunchy yellow leaves decorating the sidewalks all around and yes, I will miss the summer days (very much). I'm pretty much a summer lover.
However, we have been eating a variety of cold and warm meals in our home. Warm foods on the semi-cold evenings and light lunches (like this vegetarian wrap) on most sunny days. And since we've been experimenting with Asian foods lately, we came up with this combination of ingredients and flavors and put it into lettuce leaves!
For this wraps we decided to use lettuce leaves instead of tortillas, made a mix of different zucchini, mushrooms, carrots, bell peppers and chickpeas (as our source of protein) + added sweet chili sauce and that's it! These are addictive to eat + prepare too, really! They are very versatile too, you can make the filling the night before and just re-heat the next day! And if don't like chilli sauce, no problem because you can replace it with yogurt dressing. I'm thinking... next time I will add some toasted cashews too !!! Light, satisfying, SUPER simple to make...delicious.
For this wraps we decided to use lettuce leaves instead of tortillas, made a mix of different zucchini, mushrooms, carrots, bell peppers and chickpeas (as our source of protein) + added sweet chili sauce and that's it! These are addictive to eat + prepare too, really! They are very versatile too, you can make the filling the night before and just re-heat the next day! And if don't like chilli sauce, no problem because you can replace it with yogurt dressing. I'm thinking... next time I will add some toasted cashews too !!! Light, satisfying, SUPER simple to make...delicious.
Happy Weekend!
VEGETARIAN LETTUCE WRAPS
with SWEET CHILLI SAUCE
8-10 lettuce wraps
This filling can be prepared over night. Just store it in the fridge then assembly wraps.
1 1/2 Cooked Chickpeas
2 Zucchinis/courgettes, diced
2 C. Mushrooms, sliced
1 Medium Carrot, shredded
1/2 Onion, into slices
1 Red Bell Pepper/ Red Capsicum, cut into strips
1 garlic clove, minced
2 tsp. Cumin 3 Tbsp. Olive oil
Salt to taste
2 Tbsp. Chives
3 Tbsp. Sesame seeds
8-10 Lettuce leaves {iceberg, romaine or butter} wash and dried
Preparation:
Heat a large frying pan, add oil, garlic, onion, zucchini, mushrooms, capsicum, carrots and chickpeas. Add salt to taste and cumin. Cook for about 8 minutes stirring frequently. Until vegetables are tender. Sprinkle with sesame seeds, and chives.
Arrange lettuce leaves separately on a serving plate, and fill each one with the chickpea-vegetable mixture.Fold over the lettuce to form a roll. Serve with the Sweet Chilli Sauce!
Sweet Chilli Sauce Recipe.
