With summer fast approaching, I thought I would dust off my old chief hat and hop into the kitchen to whip up some fun and fast recipes to eat on a hot night. I don't know about you, but summer is the most busy time of year for me, which means the very last thing I want to do is to be stuck in the kitchen for hours. These lettuce wraps are quick to make and taste amazing.
Greek Inspired Chickpea Lettuce Wraps
The ingredients you will need are:
- For the marinated chickpeas:
- 1/4 cup lemon juice
- 1 1/2 Tbsp. olive oil
- 1 Tbsp. maple syrup
- 1/4 tsp. garlic powder
- 1 can chickpeas
- For the wraps:
- romaine lettuce leaves
- diced cucumber
- sliced tomatoes
- sliced kalamata olives
- sliced avocado
For the chickpeas, combined all ingredients in a large bowl. I recommended letting the chickpeas marinate for an hour or two, however if you are crunched on time, it is ready to serve right after combining.
Once the vegetables are sliced, it is time to assemble the lettuce wraps and then you are done. It is truly that simple!
Black Bean Ceviche Lettuce Wraps
The ingredients you will need are:
- 1 can black beans
- 2 small limes
- 1 bag frozen corn kernels
- 3 Roma tomatoes, diced
- 4 green onions, white and green parts chopped
- chopped cilantro for taste
- 1/2 tsp. cumin
- 1 tsp. chili powder
- 1/2 tsp. smoked paprika
- sliced avocado
Start by draining and rinsing the black beans off. Then squeeze the juice of 2 limes into the black beans and let sit for 15 minutes. While the mixture is resting, brown the corn in a pan on the stove until they are golden.
Next combine all ingredients including spices, corn, black beans and juice, only leaving out avocado and cilantro. Mix well and pop in fridge to cool for about an hour.
Once the ceviche is cooled, start by placing it into the lettuce leaves to make the wraps. Add avocado and cilantro for garnish and plate.
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