Chickpeas and mushrooms are seasoned both spicy and sweet in this Asian influenced wrap. The lettuce leaf brings the dish together and offers a refreshing crunch to balance the filling’s assertive flavors. This recipe comes to us from Lindsay of Cooking for a Vegan Lover.
- 1 teaspoon canola oil
- 1 can chickpeas, drained
- 8oz baby bella mushrooms, sliced
- 1 medium onion, thinly sliced
- 1 tablespoon hoisin sauce*
- 2 teaspoon sriracha*
- 2 teaspoon sambal oelek*
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
- 1 teaspoon arrowroot**
- 12 leaves boston, bibb or romaine lettuce
*Hoisin, sriracha and sambal oelek are Asian sauces and spices that can be found in the Asian food section or the spice section of most grocery stores.
**a thickening agent found in the spice section of most grocery stores.
Heat the oil in a large skillet over medium-high heat. Add the onions and mushrooms and sauté for 3 minutes, or until onions are softened.
Add the hoisin sauce, sriracha, sambal oelek, onion powder, garlic powder and stir to combine. Season with salt and pepper to taste and sauté for 3-4 minutes, or until chickpea mixture is bubbly and caramelized.
Sprinkle in the arrowroot and stir together.
Fill the lettuce leafs with the chickpea mixture, fold lettuce together like a taco and enjoy!
Chickpea Lettuce Wraps
Servings per Recipe: 4Amount per Serving
Calories from Fat: 24
Total Fat: 2.7g
Saturated Fat: .3g
Dietary Fiber: 6.4g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.