Walnut Almond Lettuce Wraps

This wrap’s filling – a surprising combination of almonds and walnuts seasoned with savory cumin, garlic powder, cayenne pepper and coriander – literally 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.

Serves 4

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.