Think of the lettuce as a container for tasty ingredients! Enjoy this Asian inspired treat.
Ingredients
Instructions
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.
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.
Stir in oregano, chipotle powder, cumin, coriander, and salt. Toast for 30 seconds, until lightly fragrant.
Lower heat to medium and add cooked lentils with a little reserved cooking water.
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.
Add ¼ cup of filling into a lettuce leaf and top with sliced avocado and any additional veggies.
8 servings 2 wraps * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
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.
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.
Stir in oregano, chipotle powder, cumin, coriander, and salt. Toast for 30 seconds, until lightly fragrant.
Lower heat to medium and add cooked lentils with a little reserved cooking water.
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.
Add ¼ cup of filling into a lettuce leaf and top with sliced avocado and any additional veggies.