Mediterranean Lettuce Wraps

This recipe happened by (happy) accident, and I could not be more ecstatic. Light yet filling; flavorful without meat, cheese, or too much fat; quick and easy to make; this is a must make immediately kind of dinner. 

When I think of making lettuce wraps, I rarely follow through with it, mostly because a complex Asian sauce - that rarely turns out right - is typically on the to-do list. These are a Mediterranean twist on the Asian lettuce wrap with a mere 10 ingredients and a cook time of less than 30 minutes. Need I say more?

Mediterranean Lettuce Wraps
// Total time: 25 minuts
// Makes: 4 lettuce wraps
// Serves: 2 as an appetizer, 1 as a main dish

Ingredients:

• 1/4 yellow onion
• 3 cloves of garlic
• 4 oz. white mushrooms
• 1 can artichoke hearts
• 1/2 tsp honey
• 4 tbsp balsamic vingar
• Sprinkle dried parsley
• 1/4 cup cashew halves
• 1/4 tsp. cayenne pepper
• 4 leaves romaine lettuce

Directions:

Heat olive oil over medium heat. Dice onion and sauté until tender and translucent, about 3 minutes. Mince garlic and sauté, moving onion garlic mixture frequently until fragrant, about a minute. Chop mushrooms and add to onions and garlic. Drizzle mixture with honey and seasons with parsley, salt, and pepper. Pour in 3 tbsp. balsamic vinegar and allow mushrooms to cook until tender and heated through. Drain artichoke hearts and roughly chop. Add to mixture. Allow to cook for 2-3 minutes, until heated through. Add cashews and season with cayenne pepper. Allow to cook for 2-3 more minutes so the flavors can marry. Remove from heat and add remaining 1 tbsp. balsamic vinegar. 

Wash romane lettuce. Remove 4 large leaves. Spoon mixture onto the center of each romaine leave. Enjoy!

xx