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 – 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 and Fit 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.

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Nutrition Information

Walnut Almond Lettuce Wraps

Servings per Recipe: 4

Amount per Serving

Calories:  512.9

Calories from Fat:  407

Total Fat:  45.2g

Saturated Fat:  4.3g

Cholesterol:  0mg

Sodium:  307mg

Carbohydrates:  22.4g

Dietary Fiber:  11.5g

Protein:  14.3g

Sugars:  5.6g

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