Curried Chickpea Lettuce Wraps Recipes

CURRIED CHICKPEA LETTUCE WRAPS

Steps:

• Put chickpeas with some water (about ¼ cup) in a pan and add turmeric and chili powder, stir to coat at medium-high (about 2-3 min)
• Make sure there is almost no water and add the rest of the ingredients (olive oil, onion, garlic, cumin, flax seeds, sesame seeds, mint leaves) stir together for about 1 minute turn off heat and cover with lid.
• In a small bowl smash avocado and ½ chopped tomato, add lime juice and minced garlic - stir until smooth. You can also use a hand blender to make this smoother. Add the rest of the salad ingredients and some salt to taste and combine. Top with some crushed walnuts for some more nutrition and crunch.
• Place 2 tbps of the chickpea filling in the middle of a lettuce leaf and 2 tbps of the salad. Repeat about 5 more times. Eat right away.
• You can store the salad and the chickpea filling in the fridge for up to 1 day (salad is best when it's fresh).

CURRIED CHICKEN LETTUCE WRAPS

Steps:

• Poach the chicken: Place all of the poached chicken ingredients in a large saucepan and add enough cool water to cover by 1 inch. Bring to a simmer and continue to simmer until the chicken is cooked through, 10 to 15 minutes. Remove the chicken to a plate and when cool enough to handle, shred into bite-size pieces with 2 forks. Set aside.
• While the chicken is poaching, combine all of the salad ingredients in a large bowl. Add the shredded chicken and toss to coat. Season with salt and pepper. Refrigerate for 2 hours, to let the flavors mingle.
• To serve: Scoop some of the chicken salad into the lettuce leaves, roll up and enjoy!