Description
A delightful and healthy dish that combines fresh vegetables and protein-rich ingredients, perfect for a light meal or snack.
Ingredients
- Butter lettuce leaves: 1 head (about 8-10 leaves)
- Quinoa: 1 cup (uncooked)
- Black beans: 1 can (15 oz), drained and rinsed
- Corn: 1 cup (fresh, frozen, or canned)
- Bell peppers: 1 medium (red or yellow), diced
- Avocado: 1 medium, sliced
- Lime juice: 2 tablespoons (freshly squeezed)
- Fresh cilantro: 1/4 cup, chopped
- Olive oil: 1 tablespoon
- Cumin: 1 teaspoon
- Chili powder: 1 teaspoon
- Salt and pepper: to taste
Instructions
- Rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes.
- Remove from heat and let sit covered for an additional 5 minutes. Fluff the quinoa with a fork.
- In a large mixing bowl, combine the cooked quinoa, black beans, corn, and diced bell peppers. Add lime juice, cilantro, cumin, chili powder, salt, and pepper. Drizzle with olive oil and stir well.
- Carefully separate the butter lettuce leaves. Spoon a generous amount of the filling into each leaf.
- Serve immediately or chill in the refrigerator. Optionally, add avocado slices on top and serve with lime wedges.
Notes
- Choose fresh and clean lettuce leaves for the best wraps.
- Experiment with different fillings for variety.
- Store leftover filling and lettuce separately to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: No-cook and stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 2 wraps
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan, lettuce wraps, healthy, recipe, plant-based