Tag Archives: lettuce wraps

Chickpea Lettuce Wraps

My daughter and I first tried a version of these at our local natural grocery store at a food demo.  I modified them to suit my needs and they are a favorite in our house.  Messy to eat but so delicious.  And it’s super quick and easy – no cooking involved!

Don’t skip the peanut sauce as a topping!  Amazing.


  • 2 cans chickpeas (I used unsalted), drained
  • 1/4 cup scallions or green parts of green onions, finely chopped
  • 1 small red pepper, diced
  • 2 stalks celery, diced
  • 1 clove garlic, minced
  • pinch crushed red pepper flakes
  • 1 1/2 Tbsp dried rosemary, pulverized with a mortar and pestle (or fresh if you have it!)
  • 2 Tbsp white (or red) wine vinegar
  • 1/2 tsp salt (omit if chickpeas are salted)
  • ground black pepper
  • 1/2 head lettuce leaves, for serving
  • Peanut Sauce for topping

Combine everything in a bowl.  Serve room temperature with lettuce leaves and peanut sauce.  Make a mess trying to eat, but enjoy every moment of it!


Peanut Sauce (with non-peanut option)

This is a perfect topping for the lettuce wraps.  You can make this peanut-free if you’d like by using all almond butter instead of half almond, half peanut.  Or, if you prefer, use all peanut butter.  Either way, it’s super quick – no cooking needed.


  • 3 heaping Tbsp almond butter (preferably just ground almonds)
  • 3 heaping Tbsp peanut butter (preferably just ground peanuts)
  • 2 Tbsp reduced-sodium tamari
  • 2 Tbsp apple cider vinegar
  • 1/2 Tbsp toasted sesame oil
  • 1 Tbsp fresh lime juice
  • 1 tsp granulated garlic powder
  • 1 tsp ginger powder
  • 2 Tbsp hot water (or more as needed)

Combine everything in a bowl or measuring up and whisk well.  Serve with lettuce wraps or spring rolls or anything you’d like!

Lettuce Wraps

Yummy and summer fresh!!


Veggie Stir Fry

  • 4 garlic cloves, minced
  • 1 Tbsp ginger, minced
  • 1 large zucchini, cut in quarters lengthwise and sliced
  • 1 small cabbage, chopped
  • 2 cups snow or snap peas, cut into bit size pieces
  • 1/2 cup raw pumpkin seeds
  • 3 Tbsp reduced sodium tamari (or soy sauce), to taste

The Rest

  • 8 oz rice noodles, cooked according to package instructions and rinsed with cold water when done
  • handful of cilantro, chopped
  • handful of fresh mint, chopped
  • half a cucumber, chopped
  • large leaf lettuce
  • dipping sauce of your choice, I used THIS

In a large saute pan, saute garlic in olive oil, water or broth for a couple of minutes.  Add ginger and saute a minute more.  Add remaining ingredients in stir fry section.  Cover, opening to stir occasionally, until everything is done to your likeness.

Meanwhile, prepare rice noodles and all the fixins – each in their own bowl.  Place all the bowls on the table.  Each person can fill their own lettuce wraps – I started with the rice noodles, topped with the veggie stir fry, followed by cilantro, mint, cucumber, and finally some of the peanut dipping sauce.  FANTASTIC!