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!
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