Lettuce wraps with bulgur filling

• Produce

  • 3 Asparagus stalks
  • 1/2 cup Basil, leaves
  • 1 cup Chickpeas
  • 1 tbsp Chilli peppers
  • 1/2 cup Cilantro
  • 1/2 cup Corn, canned
  • 3 tbsp Dill
  • 6 Lettuce, leaves
  • 1/2 cup Parsley
  • 1 Tomato

• Canned Goods

  • 1/2 cup Tomato paste

• Baking & Spices

  • 3 Peppers, small

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • 100g or around ½ cup bulgur – wash before cooking

Found on beautybites.org

Description

Directions

• In a large skillet stir together bulgur, chickpeas, tomato paste and some water if needed, cover with a lid and cook at medium to medium-high heat – keep an eye and add water if it’s evaporated.
• In the meantime chop asparagus, cilantro, parsley, peppers, dill and peel garlic.
• After around 7 minutes of cooking – stir in corn and smashed garlic. Cook for around 3 minutes. Add all the rest of the vegetables except lettuce, salt, stir in, leave for 2-3 minutes. Turn off heat, add olive oil (this way you preserve the natural antioxidants in olive oil) and leave on the stove for 5 min with lid covered.
• Let cool for 10 minutes or so and begin the wrapping. Place 1-2 tbsp of filling in the center of the lettuce leaf and add some avocado sauce or some salad with cucumbers and peppers if you like on top.
• You could also try this bulgurisotto simply like that – I just like everything wrapped.

Nutrition