The funny thing about our love of lettuce wraps?
We've never actually made our own.
So this week I set out on a mission to find the perfect blend of ingredients to make a super simple, but super delicious lettuce wrap.
And due to my fear of cooking with tofu (no, really, I only use it when microwaving or desserts are involved), I wanted to find something filling, yummy AND cheap. Did I mention cheap?
The answer? Chick peas. They're probably one of my go-to ingredients for anything lunch or dinner oriented because they're like little blank bean canvases. In the mood for Mexican? Sprinkle some taco seasoning on these puppies and you're set. Maybe a little Indian? Just add some curry and eggplant and you've got a mega tasty dish.
Needless to say, these woman-made lettuce wraps will be making several more appearances on our weekly meal plans.
Chick Pea Lettuce Wraps
(Makes about 8-10 wraps depending on cup size)
15.5 oz can of chick peas
2 cups finely chopped or shredded carrots (I bought whole carrots, coined them and stuck them in my Ninja Blender, you should buy one right now)
1 cup finely chopped or minced onion (Used Mr. Ninja again here)
1 TBS minced garlic (more or less, adjust to your tastes)
2 tsp "chicken" seasoning blend (we use one from McCormicks)
1/4 cup soy sauce (we use low sodium to feel better about ourselves)
1 head of lettuce
Cut up carrots and onions.
Line a saute pan with some oil and cook chick peas, shredded carrots, minced onion and garlic on low-medium heat.
Add seasoning and soy sauce.
Cook on low simmer for 10 minutes.
Cut head of lettuce in half or quarters (depending on how big or small you want your lettuce cup to be) and peel off layers, stacking them off to the side.
Add chick pea mixture to lettuce wraps and top with favorite Chinese-style sauce (we prefer a wasabi ginger one).
Wrap up and eat.
Don't forget your napkin, these bad boys are super juicy!