Chipotle Lentil Lettuce Wraps

Think of the lettuce as a container for tasty ingredients! Enjoy this Asian inspired treat.


Yields8 ServingsPrep Time5 minsCook Time45 minsDifficultyIntermediate

Ingredients

 1 cup dry lentils, sorted and rinsed
 1 small onion, minced
 2 tsp cloves garlic, minced
 ½ tsp dried oregano
 2 tsp chipotle chili powder
 1 tsp ground cumin
 ½ tsp ground coriander
 ½ tsp salt
 5 tbsp tomato paste
 ½ tsp Sriracha or hot sauce of choice (to taste)
 8 Romaine lettuce leaves
 1 large avocado, sliced

Instructions

1

In a medium pot, cover lentils with lightly salted water and bring to a boil. Cook until lentils are soft, approximately 30-45 minutes. Drain but reserve the cooking water.

2

In large skillet over med-high heat, sauté onion with 2 tablespoons water & cook until translucent. When water evaporates and pan starts to brown, add in 2 more tablespoons of water. Add garlic and sauté 1 minute more.

3

Stir in oregano, chipotle powder, cumin, coriander, and salt. Toast for 30 seconds, until lightly fragrant.

4

Lower heat to medium and add cooked lentils with a little reserved cooking water.

5

Stir in tomato paste and Sriracha (or you choice of hot sauce). Cook for 5 minutes to get the flavors to meld, adding any additional reserved cooking water as necessary.

6

Add ¼ cup of filling into a lettuce leaf and top with sliced avocado and any additional veggies.

Nutrition Facts

Serving Size 2 wraps

Servings 8


Amount Per Serving
Calories 161
% Daily Value *
Total Fat 4g7%
Saturated Fat 0.6g3%
Trans Fat 0g
Cholesterol 0mg
Sodium 280mg12%
Total Carbohydrate 24g8%
Dietary Fiber 9g36%
Sugars 1g
Protein 9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 cup dry lentils, sorted and rinsed
 1 small onion, minced
 2 tsp cloves garlic, minced
 ½ tsp dried oregano
 2 tsp chipotle chili powder
 1 tsp ground cumin
 ½ tsp ground coriander
 ½ tsp salt
 5 tbsp tomato paste
 ½ tsp Sriracha or hot sauce of choice (to taste)
 8 Romaine lettuce leaves
 1 large avocado, sliced

Directions

1

In a medium pot, cover lentils with lightly salted water and bring to a boil. Cook until lentils are soft, approximately 30-45 minutes. Drain but reserve the cooking water.

2

In large skillet over med-high heat, sauté onion with 2 tablespoons water & cook until translucent. When water evaporates and pan starts to brown, add in 2 more tablespoons of water. Add garlic and sauté 1 minute more.

3

Stir in oregano, chipotle powder, cumin, coriander, and salt. Toast for 30 seconds, until lightly fragrant.

4

Lower heat to medium and add cooked lentils with a little reserved cooking water.

5

Stir in tomato paste and Sriracha (or you choice of hot sauce). Cook for 5 minutes to get the flavors to meld, adding any additional reserved cooking water as necessary.

6

Add ¼ cup of filling into a lettuce leaf and top with sliced avocado and any additional veggies.

Chipotle Lentil Lettuce Wraps
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