This wrap’s filling – a surprising combination of almonds and walnuts seasoned with savory cumin, garlic powder, cayenne pepper and coriander – explodes with flavor. Creamy avocados and sweet, crunchy carrot sticks add a delicious contrast. This recipe comes to us from Christy Morgan, who writes the blog The Blissful Chef.
For the almond walnut filling:
- 1 cup shelled, raw almonds
- 1 cup shelled, raw walnuts
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon low-sodium tamari soy sauce
To complete the Walnut Almond Lettuce Wraps:
- 4 large Romaine lettuce leaves
- 1 tomato, sliced
- 1 avocado, pitted, peeled and sliced
- 1 large carrot, peeled and cut into matchsticks
To make the almond walnut filling:
Soak the almonds and walnuts in a small bowl with enough water to cover for 2 hours.
Drain the nuts and transfer to a food processor. Pulse the nuts for about 20-30 seconds, or until they are chopped, but not yet a paste.
Season the chopped nuts with chili powder, cumin, coriander, garlic powder, cinnamon, balsamic vinegar and tamari. Stir to coat well.
To complete the Almond Walnut Lettuce Wraps:
Scoop about 1/2 cup of the almond walnut mixture into each lettuce leaf. Top each with a few carrot sticks and slices of tomato and avocado.
Walnut Almond Lettuce Wraps
Servings per Recipe: 4Amount per Serving
Calories from Fat: 407
Total Fat: 45.2g
Saturated Fat: 4.3g
Dietary Fiber: 11.5g
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.