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$0.32 per serving
15 likes
Ready in 45 minutes
Spoonacular Score: 66% 
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 can be paired 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.
Elegant perfumes of strawberries and citrus lead to an attractive palate with mixed berry fruits that linger on the finish. This wine is wonderful on its own, and pairs well with savory appetizers, complex seafood dishes and anything spicy. The elegant mousse will refresh your palate for the next bite and contrasting the bubbles with something soft or creamy can elevate your next meal. Open a bottle along with goat cheese souffle, scallops with roasted garlic and pesto, or a slow-cooked spicy red chicken curry. It also brings a delightful sparkle to a festive brunch or your favorite rich dessert. Blend: 55% Chardonnay, 40% Glera and 5% Malbec
» 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.
Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.
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.
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.
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vegetarian
vegan
gluten-free
dairy-free
