Easy Mediterranean Romaine Wraps

Hey guys,

Happy Thursday! Today I’m sharing one of my favorite recipes as promised in my last post, 5 Ways to Start Saving Money Today. It’s a favorite mostly because it’s delicious but also because it’s healthy, quick, and requires minimal ingredients and only a few minutes to prepare. It’s super, duper easy.

This is also perfect to take to work for lunch! This recipe will make about 4 large wraps. I usually eat 2 and feel pretty satisfied, thanks to the protein in the garbanzo beans and the fats in the olive oil and feta. Double the recipe if you want to meal prep your lunches for the week. The garbanzo mixture will stay fresh in the refrigerator for 4-5 days.

What you’ll need: 
-4 large pieces of romaine
-1 16 oz can of garbanzo beans
-1 red onion
-2 tbsp olive oil
-Juice of 1/2 a lemon
-2 tsp garlic powder (or to taste)
-1 tsp paprika (or to taste)
-1 tsp salt IMG_5327.JPG
Get similar electric salt and pepper grinders here. We were lucky to have ours gifted to us for Jose’s birthday! 

How to make ’em
Rinse the romaine pieces in cold water and lay flat on a paper towel or dish towel to dry. Cut off the white ends of the romaine before or after rinsing. IMG_5333.JPG
Rinse the garbanzo beans and set aside. IMG_5335.JPG

Chop or dice the red onion.
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Mix the rinsed beans and red onion in a medium bowl. Add the olive oil…IMG_5342.JPG… and lemon juice and stir.
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Purchase a lemon juicer here. Can’t live without mine!

Sprinkle the onion and bean mix with garlic powder, paprika, and salt. I love garlic powder on pretty much everything and the paprika adds an awesome smokey taste that off-sets the lemon perfectly.
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Place the romaine onto a plate and spoon about 1/2 cup of the mixture you just made onto each piece.
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Serve with a dollop of hummus and enjoy like tacos!
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Mediterranean Romaine Wraps
Makes 4 large lettuce wraps

-4 large pieces of romaine
-1 16 oz can of garbanzo beans
-1 red onion
-2 tbsp olive oil
-Juice of 1/2 a lemon
-2 tsp garlic powder (or to taste)
-1 tsp paprika (or to taste)
-1 tsp salt

How to make ’em
1. Rinse the romaine and chop off the white ends. Set aside on a towel to dry.
2. Rinse the garbanzo beans and set aside with the romaine while you prepare the filling.
3. Chop the onion.
4. Add the rinsed beans and onion to a medium bowl.
5. Drizzle the mixture with olive oil and lemon juice. Stir.
6. Sprinkle with garlic powder, paprika, salt, and feta. Taste and see if you want to add more of anything.
7. Top the romaine with about 1/2 C of the mixture.
8. Serve with a side of hummus.

If you’re planning to take these for lunch, I would suggest placing the mixture in an air-tight container and the romaine in a plastic bag. Prepare the night before or morning of so the romaine doesn’t get soggy. You could also turn this into a salad by chopping the romaine and topping with the garbanzo/onion mixture. This might be easier to eat at work.

Enjoy! Let me know if you try this recipe!

Until next time,

Elyse

 

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