Chickpea Lettuce Wraps Recipe
Daily Value: 13%
Vegan, Vegetarian, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||115µg||29%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
- 1 teaspoon canola oil
- 1 medium-sized onion, sliced thinly
- 8 ounces cremini mushrooms, sliced
- One 15-ounce can chickpeas, drained
- 1 tablespoon hoisin sauce
- 2 teaspoons Sriracha
- 2 teaspoons sambal oelek
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 teaspoon arrowroot*
- 12 Boston, bibb, or romaine lettuce leaves
Heat the oil in a large skillet over medium-high heat. Add the onion and mushrooms and sauté until the onion is softened, about 3 minutes. Add the chickpeas, hoisin sauce, Sriracha, sambal oelek, onion powder, and garlic powder, and stir to combine. Season with salt and pepper, to taste, and sauté until the chickpea mixture is bubbly and caramelized, for 3-4 minutes. Then, stir in the arrowroot. Fill the lettuce leaves with the chickpea mixture, fold together like a taco, and enjoy!
Special Designations: Vegetarian, Kid-friendly, Healthy
Notes and Substitutions:
*Note: Arrowroot is a thickening agent found in the spice section of most grocery stores.
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