How to Make a Lettuce Wrap with Sesame Ginger Sauce
Present these lettuce wraps to your hungry crowd for a delicious family-style meal. The Sesame Ginger Sauce is delicious for dipping or drizzling. Wrapped sandwiches are a great variation on traditional recipes.
Preparation time: 10 minutes
Cook time: 12 minutes
Yield: 4 servings
1 tablespoon olive oil
Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
1 teaspoon salt
1 tablespoon lemon juice
3 green onions, chopped
1/4 cup minced water chestnuts
1/4 cup slivered almonds
8 to 12 lettuce leaves, washed and dried
Sesame Ginger Sauce
Heat the olive oil in a skillet over medium heat. Add the chickpeas and salt. Mash the chickpeas slightly with a fork or potato masher. Stir well and cook for 5 minutes.
Add the lemon juice, green onions, water chestnuts, and almonds. Cook for another 5 minutes.
Place the cooked chickpea mixture in a serving bowl and arrange the lettuce leaves around the bowl.
Pour the Sesame Ginger Sauce into individual dipping bowls for each person. Allow each person to spoon servings of the cooked chickpeas into the lettuce leaves and then dip or drizzle with sauce as desired.
Sesame Ginger Sauce
1/3 cup water
3/4 cup cornstarch
1/4 cup real maple syrup
1/3 cup brown rice vinegar
1/4 cup naturally brewed soy sauce (tamari, shoyu, or Bragg’s Liquid Aminos)
1 teaspoon minced fresh ginger
1 teaspoon sesame oil
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1 teaspoon dried parsley
Combine the water and cornstarch in a small mixing bowl. Whisk until cornstarch is dissolved.
Combine the cornstarch mixture with the remaining ingredients in a small saucepan over medium heat. Bring to a boil and then reduce heat to simmer and cook for 2 minutes, stirring frequently. Remove from heat.
Per serving: Calories 368 (82 from Fat); Fat 9g (Saturated 1g); Cholesterol 0mg; Sodium 983mg; Carbohydrate 63g (Dietary Fiber 7g); Protein 9g.