Lettuce wraps filled up with spicy chickpeas and topped having a creamy cilantro sauce. These quick and flavorful lettuce wraps create a nutritious fiber packed meatless your meal in minutes!

I fell deeply in love with chickpeas within my local Indian restaurants making use of their chickpea curry. Chickpeas are super filling and delicious and create a delicious meat replacement. Lately, I’ve been making these spicy crispy chickpeas and adding them to my salads, pizza and almost anything else!

They're cooked around the stove-top and so are ready in only five minutes! Today we’re turning this hidden gem right into a filling flavor-packed lunch.

To begin you'll need canned chickpeas. I really do not suggest using dry chickpeas since they take lengthy to cook but in the event that you must, I would recommend cooking them within the pressure cooker. The next thing is to simply drain the chickpeas and combine them with the spice blend and pan “fry” for 3-5 minutes or before chickpeas are browned and crispy.

Next, pack the crispy spicy chickpeas into romaine lettuce leaves or tortilla bread and fill together with your favorite toppings. Tomatoes, onion, avocado, cucumber, olives, and thinly sliced carrots are delicious additions and can add flavor and texture.

The ultimate step would be to make the creamy jalapeno cilantro sauce, generously drizzle it around the wraps and revel in!

Course american
Keyword healthy, meatless, vegan, vegetarian
Servings 4 people

  • 2 15 oz can chickpeas garbanzo beans, about 2 cups
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder or paprika
  • 1 teaspoon ground cumin
  • 1/2 tsp garlic powder
  • salt and freshly ground black pepper to taste
  • 6-8 romaine lettuce leaves
  • Diced onion, tomato, avocado, cucumber for topping optional
  • For the cilantro jalapeno sauce
  • 1/2 cup yogurt sour-cream or mayonnaise*
  • ¼ cup fresh cilantro include the cilantro stems
  • 1 jalapeƱo
  • 1 clove garlic
  • 1 tbsp fresh lime juice
  • 1 tbsp avocado oil
  • ¼ tsp sea salt
  • 1/4 tsp freshly ground black pepper
  1. Drain and rinse chickpeas and pat with paper towels to eliminate excess water.
  2. Inside a medium bowl, add dried chickpeas, essential olive oil, chili powder, cumin and generously season with salt and pepper. Mix before chickpeas are fully coated using the spices.
  3. Heat 1 tablespoon olive inside a pan or skillet over medium-high heat. Add the chickpeas and saute for 3-5 minutes or before chickpeas are crunchy.
  4. Divide chickpeas evenly into 6-8 lettuce leaves and drizzle with cilantro sauce. Top with chopped onions, tomatoes, avocado, or cucumber if desired. 
  5. To create cilantro sauce: add all of the ingredients to some blender and pulse for 30-60 seconds.

Recipe Notes

* To create vegan: replace yogurt with vegan mayonnaise. 

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