no comments

Mediterranean Lettuce Wraps

Photographer: Jennifer Causey Food Stylist: Mary Claire Britton Prop Stylist: Audrey Davis

Yield 12 wraps

Servings 4

Active Time 10 minutes

Total Time 10 minutes

A tangy, nutty tahini dressing brings together no-cook ingredients like canned chickpeas and roasted red peppers for these easy meal-prep lettuce wraps. Make these wraps ahead of time for a grab-and-go lunch or dinner. A few wedges of warm pita finish off the meal perfectly.


  • ¼ cup tahini
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon lemon zest
  • ¼ cup lemon juice (from 2 lemons)
  • 1½ teaspoons pure maple syrup
  • ¾ teaspoon kosher salt
  • ½ teaspoon paprika
  • 2 15-ounce cans no-salt-added chickpeas, rinsed
  • ½ cup sliced jarred roasted red peppers, drained
  • ½ cup thinly sliced shallots
  • 12 large Bibb lettuce leaves
  • ¼ cup toasted almonds, chopped
  • 2 tablespoons chopped fresh parsley


  1. Whisk tahini, oil, lemon zest, lemon juice, maple syrup, salt and paprika in a large bowl. Add chickpeas, peppers and shallots. Toss to coat.
  2. Divide the mixture among lettuce leaves (about 1/3 cup each). Top with almonds and parsley. Wrap the lettuce leaves around the filling and serve.


498 Calories, Total Fat: 28 g, Saturated Fat: 3 g, Carbohydrates: 43 g, Fiber: 9 g, Total Sugars: 4 g, Added Sugars: 2 g, Protein: 15 g, Sodium: 567 mg, Potassium: 620 mg, Iron: 4 mg, Folate: 62 mcg, Calcium: 162 mg, Vitamin A: 2232 IU, Vitamin C: 8 mg

© Meredith Corporation. All rights reserved. Used with permission.