Mediterranean Lettuce Wraps

A tangy, nutty tahini dressing brings together no-cook ingredients like canned chickpeas and roasted red peppers for these easy meal-prep lettuce wraps. Make these wraps ahead of time for a grab-and-go lunch or dinner. A few wedges of warm pita finish off the meal perfectly.

Prep/Cook Time: 10 Minutes, Servings: 4

Ingredients

• ¼ cup tahini
• ¼ cup extra-virgin olive oil
• 1 teaspoon lemon zest
• ¼ cup lemon juice (from 2 lemons)
• 1½ teaspoons pure maple syrup
• ¾ teaspoon kosher salt
• ½ teaspoon paprika
• 2 15-ounce cans no-salt-added chickpeas, rinsed
• ½ cup sliced jarred roasted red peppers, drained
• ½ cup thinly sliced shallots
• 12 large Bibb lettuce leaves
• ¼ cup toasted almonds, chopped
• 2 tablespoons chopped fresh parsley

Directions

1. Whisk tahini, oil, lemon zest, lemon juice, maple syrup, salt and paprika in a large bowl. Add chickpeas, peppers and shallots. Toss to coat.
2. Divide the mixture among lettuce leaves (about 1/3 cup each). Top with almonds and parsley. Wrap the lettuce leaves around the filling and serve.

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