Vegan and Gluten Free Mexican Lettuce Cups
Ingredients
- 2 tbsp/30ml neutral oil or olive oil
- 1 medium/150g red onion diced
- 2 cloves/10g garlic minced
- 1 medium/40 jalapeno minced
- 1 medium/200g red or orange bell pepper, diced
- 1 2/3 cup/280g cooked chickpeas drained
- 1 1/2 tsp/3g ground cumin
- 1 1/2 tsp/3g paprika
- 1 tsp/2g dried oregano
- 1/2 tsp/3g salt
- 1-2 tbsp/15-30ml lime juice
- 1/2 cup/9g cilantro leaves chopped
- 1 head butter/Boston lettuce or romaine heart separated, washed and drained
- To serve: Guacamole or diced avocado lime juice
Method
- Mince the garlic and jalapeno. For a less spicy mixture, remove some or all of the jalapeno seeds.
- Dice the onion and bell pepper. Wash, dry, and finely chop the cilantro.
- Gently separate the lettuce leaves. Wash, drain, and pat fully dry.
- In a large pan, heat the oil over medium. Add the onion and garlic and cook for 2 minutes until the onion starts to soften on the edges, stirring occasionally.
- Add the drained chickpeas, bell pepper, and jalapeno. Stir to distribute.
- Add the cumin, paprika, oregano, and salt. Stir to coat.
- Cook for 5 minutes, stirring regularly, until everything is heated through and the bell pepper is slightly soft.
- Remove from heat and stir in the chopped cilantro and lime juice. Taste and adjust salt and lime juice as desired.
- Serve scooped into lettuce cups with a dollop of guacamole.
- Filling mixture can be prepared up to 3 days in advance except for the lime juice and cilantro and reheated in a pan over medium heat for 3-4 minutes. Add cilantro and lime juice just before serving.
- Washed and dried lettuce can be stored in the fridge, layered with paper towels up to 1 day.
Notes
Taste/texture Notes: These lettuce cups or lettuce wraps are full of Mexican inspired flavours with a high protein and low carb base of chickpeas and peppers. Serve with a dollop of guacamole (recipe not included) or diced avocado for a flavorful bite. A quick and easy appetizer or light meal that can be made in under 20 minutes. An excellent finger food for potlucks and summer cook outs. Bean options: The chickpeas can be replaced with pinto beans, black beans, or cooked cranberry beans for even more options. If you want more spice, swap the jalapeno for a serrano chili.