BBQ Lentil Lettuce Wraps with Cilantro Vinaigrette

Inspiration is everywhere!  I was in Las Vegas last week and they have quite the food scene.  I think that every Food Network star now has a restaurant in Vegas.   We went to a hot restaurant with some tasty food.  I say hot because they had girls dancing on the bars, but that is Vegas for you.  One of the appetizers they served was a BBQ Chicken Lettuce Wrap and it was oh so good and I knew right then that I had to make it my way and share it will all of you.

I knew right away that these BBQ Baked Lentils would make the perfect substitute for the BBQ chicken.  What a tasty way to use up leftovers!

When I made this one night my meat loving husband just cooked up a bbq chicken breast for his lettuce wraps and we were able to enjoy a lovely meal together.  How is that for compromise?  Meat lovers and plant lovers can live happily together.

This meal is a great crowd pleaser because you can put out a variety of ingredients and let people build their own.  I have  also enjoyed it chopped up as a salad as an easier to go lunch.  The cilantro viniagrette makes the perfect pairing- just like my husband and I.

My husband and I are not big gamblers.  We are the put a dollar into a slot machine and stop after winning $6 kinda people.  Las Vegas is a very unique city with unique people that is for sure.  You don’t really have to gamble to have a good time.  We saw a show, went to a comedy club, ate, drank, and soaked up some sun.  So close your eyes while eating these lettuce wraps and pretend like you are in Sin City!

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Prep Time 30 minutes

Total Time 30 minutes

Author Sara

Ingredients

• Boston Lettuce any lettuce leaf would do: romaine, kale, collard greens
• Thinlly shredded red cabbage I used a mandoline for this
• Julienne cut carrots I also used a mandoline for this
• Sliced Almonds
• Diced scallions
• BBQ Baked Lentils warm or cold
• Cilantro Vinaigrette Dressing:
• 1 large jalapeno seeded and ribs removed (or leave them if you like it spicy)
• 1/4 cup packed cilantro leaves
• 1/4 cup fresh lime juice
• 1/4 cup honey or maple syrup to keep it vegan
• 1 large garlic clove peeled
• 1 tsp freshly grated ginger
• 1/2 tsp salt
• 1/2 cup olive oil

Instructions

1. Add all of the dressing ingredients into a blender and mix until vegetables are chopped and well combined.
2. In one lettuce leaf add 2 tbsp lentils, top with red cabbage, carrots, almonds, scallions, and vinaigrette.

Recipe Notes

*Choose organic ingredients when possible.