Mediterranean Lettuce Wraps

 
8 large red-tipped loose-leaf lettuce leaves or other lettuce of choice, washed well, and patted dry
1/2 cup red pepper, destemmed, deseeded, and diced
1/2 cup cucumber, diced
1/2 cup Roma tomatoes, diced
1/3 cup celery, diced
1/4 cup black olives, roughly chopped
1/4 cup green onion, thinly sliced
1/4 cup Garlic and Herb Marinade
2 T. Tomato and Herb Paste
3/4 cup Artichoke Paté
 

Begin by placing 6 of the lettuce leaves on a plate and setting them aside. Roughly chop the remaining 2 lettuce leaves and transfer them to a medium bowl. Add the red pepper, cucumber, tomatoes, celery, black olives, and green onion, and toss gently to combine. In a small bowl, place the Garlic and Herb Marinade and Tomato and Herb Paste, and whisk well to combine. To assemble each lettuce wrap: place one lettuce leaf on a plate or work surface, place 2 T. of the Artichoke Paté, top with 1/3 cup of the chopped vegetable mixture, drizzle 1 T. of the Garlic and Herb Marinade-Tomato and Herb Paste mixture over the vegetables, fold the sides of the lettuce leaves towards the center, and then starting at the stem end, roll the leaf to enclose the filling. Repeat the procedure with the remaining ingredients. Serve 1-2 lettuce wraps per person.

Yield: 6 wraps

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett