Crisp Lamb Lettuce Wraps

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

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.

Note:

Christine Burns Rudalevige,

August 2012