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$0.32 per serving
15 likes
Ready in 45 minutes
Spoonacular Score: 65% 
Asian Chickpea Lettuce Wraps takes approximately around 45 minutes from beginning to end. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 58 calories, 1g of protein, and 3g of fat per serving. For 32 cents per serving, you get a hor d'oeuvre that serves 6. 15 people were glad they tried this recipe. If you have sugar, chili sauce, hoison sauce, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It is an inexpensive recipe for fans of Asian food. Overall, this recipe earns a solid spoonacular score of 65%. Users who liked this recipe also liked Chickpea Curry Lettuce Wraps, Salsa Chickpea Lettuce Wraps, and Curry and Chickpea Lettuce Wraps.
Lettuce Wrap works really well with Sparkling rosé and Sparkling Wine. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Syltbar Mrs. Sparkling rosé with a 4.1 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.
Elegant, complex, and fruity, accompanied by a delicate aroma of citrus fruits and lychees. Light pink, silky and radiant color, The Syltbar sparkling rose is made of 100% Merlot which gives this Sparkling Rose a robust, round flavor that is delicious to the last drop. Overall, it is a delightful, well-balanced, clean, clear and creamy wine.Ideal as an aperitif, excellent with ham, fried seafood, white fish carpaccio and fried artichokes. Also perfect for a boat ride!Vegan and vegetarian friendly, no sugar added, no sulfites added
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.
Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.
Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.
If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.
Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.
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vegetarian
vegan
gluten-free
dairy-free
