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Veggie lettuce-taco wraps

Lettuce eat veggie tacos for lunch! Yummy! Lettuce 'romaines' to be my favorite type of taco wrap!


These pretty lettuce tacos are filled with quinoa mixed with finely chopped cucumbers, tomatoes, radishes, and dressed with lemon and olive oil then topped off with shredded carrots, roasted beetroot and parsley. A perfectly filling plant-based lunch!

Lettuce taco wraps

To make these, all you need is (can be shared for two):


- 6 large pieces of romaine lettuce, washed and dried

- 1 cup of quinoa, cooked like rice (with a little bit of cooking oil, and 1/2 tsp salt simmered with hot water for 20 minutes)

- 1 cucumber, finely chopped

- 1 medium sized tomato, finely chopped

- 6 radishes, finely chopped

- 1 lemon, squeezed

- 2-3 tbsp olive oil

- Salt to taste


For topping:


- Handful of parsley

- 1/2 carrot, shredded

- Roasted beetroot slices (to roast the beetroot, simply preheat your oven to 180 C and wash and wrap your unpeeled beetroot in aluminum. Let it roast for 45 minutes to 1 hour, or until you can insert a knife smoothly. Once roasted, unpeel, let it cool, and use for salads or dips)


Once the quinoa is cooked, mix in your finely chopped veggies, lemon, olive oil and salt to taste then fill your romaine lettuce pieces with the stuffing. Top off with parsley, beetroot and shredded carrots.


Crunch away my friends!

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