Crisp Lamb Lettuce Wraps

Crisp Lamb Lettuce Wraps Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Lettuce leaves offer a light, fresh alternative to pita or flatbread. If you can't find red pepper hummus, plain hummus is a welcome substitute.

Yield:

Serves 4 (serving size: 2 wraps)

Recipe from

Cooking Light

Nutritional Information

Calories 158
Fat 8 g
Satfat 1.2 g
Monofat 3 g
Polyfat 1.6 g
Protein 11.4 g
Carbohydrate 11.3 g
Fiber 3 g
Cholesterol 24 mg
Iron 2 mg
Sodium 488 mg
Calcium 68 mg

Ingredients

2 teaspoons canola oil
1 cup finely chopped onion
2 teaspoons minced fresh garlic
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 ounces lean ground lamb
1/2 cup chopped fresh parsley
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/4 cup plain fat-free Greek yogurt
1/4 cup red pepper hummus (such as Tribe)
8 Boston lettuce leaves
2 tablespoons torn mint leaves
1 tablespoon pine nuts, toasted

Preparation

1. Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through lamb) to pan; sauté 5 minutes or until lamb is done. Combine parsley, tomato, and cucumber in a medium bowl. Stir in lamb mixture. Combine yogurt and hummus in a small bowl. Place about 1/4 cup lamb mixture in each lettuce leaf. Top each wrap with 1 tablespoon hummus mixture. Divide mint and pine nuts evenly among wraps.

Christine Burns Rudalevige,

Cooking Light

August 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note