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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 158
  • Fat: 8g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.6g
  • Protein: 11.4g
  • Carbohydrate: 11.3g
  • Fiber: 3g
  • Cholesterol: 24mg
  • Iron: 2mg
  • Sodium: 488mg
  • Calcium: 68mg

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. 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.
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