Butter lettuce wraps recipe

Sweet and succulent. Smooth and tender. Soft and delicate. Perhaps the most seductive lettuce, butter lettuce practically melts in your mouth. Its leafy greens are a great source of nutrients such as vitamins A, C, K, folate, and phosphorus.

Butter lettuce is often sold as “living,” which means it’s packaged with its roots. This preserves nutrients and freshness. Look for heads with bright color and leaves that haven’t wilted.

Ingredients

  • 1 large sweet potato
  • Spice mix: ½ tsp. each:
    • cumin
    • paprika
    • chili powder
    • garlic powder
    • pepper
    • salt
  • Olive oil
  • ¾ cup quinoa
  • 1 15 oz. can black beans, unsalted
  • ½ medium red onion
  • 1 large avocado
  • ¼ cup chopped cilantro
  • 2 heads butter lettuce
  • Nonfat Greek yogurt
  • 1 lime

Preparation

  1. Preheat oven to 400° F.
  2. Dice sweet potato, drizzle with olive oil, and toss with half of spice mix. Bake 25 minutes on a baking sheet.
  3. Rinse quinoa and add it to a small saucepan with ¾ cup water. Over medium-high heat, stir and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat.
  4. In a separate saucepan, bring beans to a bubble over medium heat and season with other half of spice mix. Reduce heat to simmer.
  5. Dice onion and avocado. Chop cilantro. Rinse and dry lettuce.
  6. Fill lettuce leaves with ingredients, and add a dollop of yogurt and a squeeze of lime.

Nutrition information (per serving)

Calories: 450 | Carbohydrates: 67.8 grams | Sugars: 4.6 grams | Dietary fiber: 16 grams | Total fat: 11.5 grams | Saturated fat: 2.1 grams | Trans fat: 0 grams | Protein: 11.8 grams | Sodium: 221 milligrams | Potassium: 1570 milligrams | Cholesterol: 0 milligrams
 

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