Ok cheesy title, I know. Are you all stuffed from a big Easter dinner yesterday? Ready for something light? I have just the thing to start your week off right, tex-mex lettuce wraps!
I was stuck using iceberg lettuce since the store I went to was out of butter leaf, so if you can get your hands on butter leaf lettuce it would probably work better in a wrap recipe. The iceberg lettuce crumbled a bit which made this about as messy as eating a taco – I was not lookin’ pretty by the end of it, but it was oh so good!
Tex-Mex Lettuce Wraps
Makes 6 wraps (2 servings)
6 whole lettuce leaves, washed and dried
1/4 cup dry quinoa (I used a rainbow variety)
1/2 cup black beans, rinsed
1/2 green pepper, diced
1/2 red pepper, diced
1/2 small red onion, diced
1 celery stalk, diced
1/2 avocado, sliced
1/4 cup salsa
1/2 package of low sodium taco seasoning, mixed with about 1/2 cup of water
Add 1/2 a cup of water to a small pot and bring to a boil. Rinse the quinoa and add to the water, reduce heat to low and simmer for about 20 minutes or until all the water is absorbed. Meanwhile, wash and prepare your veggies. In a frying pan add the peppers, onion, celery and beans. Cook for a few minutes until veggies are soft. Mix the taco seasoning with 1/2 cup of water and add to the frying pan, simmer for a few more minutes. Once the quinoa is cooked, add to the mixture and stir.
Fill six lettuce wraps with the mixture and top with diced avocado and salsa. Be prepared to get your hands messy 🙂
Nutritional Info (for 3 wraps):
279 Calories, 45g Carbs, 7g Fat, 10g Protein, 8g Sugar, 850mg Sodium