Main dish, vegetarian

Meal-Prep Vegan Moroccan Lettuce Wraps


For these meal-prep-friendly lettuce wraps, we swap the traditional warm filling for a cold plant-based bean salad filling loaded with fresh herbs and lemon. Topping each lettuce leaf with a little quinoa before adding the filling helps to keep the lettuce from getting soggy.
Prep time 10
Cook Time 0
Total Time 10

Nutritional Information

Makes: 4 Servings
Calories 425kcal
Carbohydrates 50g
Fat 20g
Saturated Fat 3g
Protein 14g
Dietary Fiber 14g
Potassium 871mg
Sodium 551mg
Total sugars 3g


STEP 1 Combine water (or broth) and quinoa in a medium saucepan. Bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork, let cool.
STEP 2 Sprinkle garlic with 1/2 teaspoon salt and mash with the side of a knife or with a fork to form a paste. Scrape the paste into a large bowl. Add the remaining 1/2 teaspoon salt, oil, lemon juice, cumin and cinnamon and whisk to combine. Stir in kidney beans, chickpeas, carrot, parsley.
STEP 3 To prepare 1 serving of lettuce wraps: Place 3 lettuce leaves in a single-serving lidded container. Top each leaf with 2 tablespoons quinoa and about 1/3 cup bean salad. Sprinkle each mint. Refrigerate for up to 1 day.
© Meredith Corporation. All rights reserved. Used with permission.


2 cups water or broth

1 cup quinoa

1 small clove garlic , chopped

1 teaspoon kosher salt , divided

½ cup extra-virgin olive oil

¼ cup lemon juice

¼ teaspoon ground cinnamon

2 tablespoons ground cumin

2 15-ounce cans dark red kidney beans , rinsed

1 15-ounce can chickpeas , rinsed

1 cup finely diced carrot

1 ½ cups chopped fresh parsley

2 heads butter or Bibb lettuce , leaves separated

½ cup chopped fresh mint

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