Wrap your chops around these little beauties and enjoy a light lunch or appetizer; mix and match your lettuce wrap filling to suit even the pickiest eater in your family. Go all out with your favorite toppings or keep it simple with a few choice ingredients: fire-roasted red peppers, soaked sundried tomatoes, artichokes, pickled onions, whatever you fancy. Add your ingredients of choice to your veggie medley mix and blend in your favorite protein, such as sliced grilled lamb chops or chicken, to make a meal of it.
Garnish your wrap with a dash of mashed avocado or homemade guacamole if you have time; hummus seasoned with a pinch of oregano also goes down nicely. Crushed sprouted almond nuts scattered over your wraps add extra crunch, and compliment the red cabbage, radish, and red onions. And if you fancy it, why not garnish your wraps with a slightly tangy but spicy garlic dressing for extra flavor. Bon appetit.
Measure out the lentil blend and
cook according to package instructions. Set aside.
Crush almonds in a pestle and
mortar. Set aside.
Wash and separate as many
lettuce leaves as you need.
Thinly slice the red cabbage,
roasted red peppers, onions, radishes and artichoke hearts (optional), and add
to a bowl.
Add oregano, low oxalate greens
powder, and salt if you are using it.
Mix vegetables together and
break up the onion slices. Mix in your protein (optional) at this stage.
Do a taste test, add additional
seasoning if necessary.
Scoop 2 tablespoons of filling
and place in the center of each lettuce leaf.
Continue to do this until all
the filling has been used.
Mix dressing ingredients
together and pour over the wraps.
Top with mashed avocado or
hummus, garnish with almonds, and serve.
Recipe Note
Use as much or as little filling as you need and store any leftovers in the fridge for the next day. The red peppers and artichoke hearts are slightly salty, so I chose to skip additional salt. The dressing also contains salt but feel free to season accordingly.
