lettuce wraps 2


I eat mostly vegetarian food, but I will happily eat fish and on occasion organic grass-fed chicken or beef. Lately though it’s been 100% veg! And I love it!  Given the amount of yoga I do it’s important that I eat high-quality protein everyday. As of late, beans have been my preferred source. These little nutritional powerhouses are often overlooked, deemed too bland, or challenging to make tasty. This recipe will prove to you that beans can be delicious, AND filling, AND affordable, AND easy to prepare.


My inspiration for these lettuce wraps arose from my craving for: 1) mexican food, 2) something hearty, flavorful and fresh. The avocado creme lends the perfect burst of flavor, and because it’s made with greek yogurt it’s as healthy as it is tasty.


lettuce wraps 1


Butter lettuce is the perfect wrap for the filling which is so versatile, you could serve it any number of ways.  I used a whole jalapeno (sans seeds) in the filling, but if you are sensitive to spice feel free to use half or none at all.



1 tbsp. of extra virgin olive oil or neutral tasting coconut oil

1 red bell pepper

1 jalapeno, optional (seeds removed)

1 1/2 cups of cooked quinoa (I used tricolor)

2 cloves of garlic (minced)

1 bunch of fresh cilantro

1 can or 1 cup of black beans

1/2 cup of organic NON-GMO, frozen corn

1 tsp. cumin powder

1 tsp. sea salt

zest of half a lime

1 head of butter lettuce


Instructions for Lettuce Wraps:

Cook quinoa ahead of time and set aside to cool. Saute garlic, jalapeno, and bell pepper in olive oil until soft. Add black beans and corn, and season with cumin, sea salt and lime zest. Add half a cup of minced fresh cilantro. Season with salt and pepper to taste. Mix bean and corn saute into the quinoa. Let cool. Wash and dry whole leaves of butter lettuce. Spoon mixture into bottom and fold leaves around to form a cup shape. Garnish with more fresh cilantro.


Instructions for Avocado Creme:

In a small Cuisinart or blender, combine 1/2 cup of plain greek yogurt with 1 whole avocado. Season with a dash of cayenne pepper, 1/2 tsp. sea salt, 4 tablespoons lime or lemon zest, and 1 garlic clove, minced. Blend until it becomes super creamy and a beautiful light green color. Dollop a generous spoonful over each lettuce wrap. Enjoy!