Tuesday, January 14, 2014

Veggie Loaded Lettuce Wraps

It's January, so you may have noticed a trend among your favorite bloggers to feature Light! and Heatlhy! meals.  Some feel like this is part of the whole resolution bandwagon, but in my opinion, this is a direct result of having eaten large, heavy, holiday meals over the past few months.  Combined with the lack of fresh and delicious summer produce.  It's only natural that come January we all start craving things that are crisp and light.

I get that because in January all I want is lettuce.  It's weird. I know.  I love big salads in the summer of course, loaded with juicy tomatoes, and lots of summer vegetables. But in the middle of the winter I want them too!  The problem becomes, there aren't a lot of great things to put into a winter salad.  Cucumbers are a little anemic and tomatoes are mealy.  The berries aren't sweet, and peas are non-existant.

So what's a girl to do?  How about a twist on a winter salad - lettuce wraps!  Cooked vegetables, wrapped in crisp lettuce.  Don't bother with the meat, keep it simple with chickpeas. 

Veggie Loaded Lettuce Wraps from Branny Boils Over
1 Tbsp agave nectar
1/2 cup water
2 tablespoons soy sauce
1 tablespoons rice wine vinegar
2 tablespoons ketchup
juice of 1 lemon
1 can chick peas
1/2 carrot, diced
1/4 cup chopped bell pepper
1 can chopped water chestnuts
1/4 tsp anise seed, crushed
1 head of romaine lettuce
  1. In a small bowl, combine the agave nectar, water, soy sauce, vinegar, ketchup, and lemon juice. 
  2.  Spray a pan with nonstick cooking spray and heat over medium heat.  Add the chickpeas, carrots, bell pepper, water chestnuts, and anise seed.  Cook for 2-4 minutes, until veggies are tender-crisp.
  3. Add the sauce and cook until most of the sauce has evaporated.
  4. Serve with the lettuce leaves.


  1. I rarely crave lettuce but I could see myself loving these in a swiss chard roll!