Asian Chickpea Lettuce Wraps

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00:45:00 Hrs

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11 Ing

Asian Chickpea Lettuce Wraps takes approximately around 45 minutes from beginning to end. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 58 calories, 1g of protein, and 3g of fat per serving. For 32 cents per serving, you get a hor d'oeuvre that serves 6. 15 people were glad they tried this recipe. If you have sugar, chili sauce, hoison sauce, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It is an inexpensive recipe for fans of Asian food. Overall, this recipe earns a solid spoonacular score of 65%. Users who liked this recipe also liked Chickpea Curry Lettuce Wraps, Salsa Chickpea Lettuce Wraps, and Curry and Chickpea Lettuce Wraps.

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Ingredients (11)

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canned chickpeas

2 oz
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chili sauce

1 tbsp
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bbq sauce

2 tbsp
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low sodium soy sauce

1 tbsp
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olive oil

1 tbsp
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rice vinegar

2 tbsp
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sugar

0.5 tbsp
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red pepper flakes

1 tsp
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bbq sauce

1 tbsp
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basil

0.5 cup
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romaine lettuce leaves

6
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Lets Make it Step by Step

Drain and rinse both cans of chickpeas. Place chickpeas in a food processor and puree in 5-10 second increments. You do not want to turn the chickpeas into a mash, you simply want to grind them into pieces. Add 1 tbsp of olive oil to a pan and heat. Add the chickpeas and let cook over medium heat for 3-4 minutes, continuously stirring so as not to burn. Add remaining ingredients, except basil, and stir. Cook over low heat for 10 minutes, stirring occassionally. If using basil leaves, add them and cook for 1-2 minutes, stirring the basil in and allowing it to wilt. Wash lettuce leaves and pat dry. Spoon a healthy serving of chickpea mixture onto lettuce wraps and serve immediately. Drizzle with sirachi sauce if desired.

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