Mexican Chickpea Lettuce Wraps

…what? Recipes like the one you are about to endure are what I like to categorize as “fridge fusion.” This cooking style is strictly reserved for nights when I am completely lazy, frugal and overdue for a trip to the grocery store – tonight being one such night.

P1010913

I realized that my only immediate food options were carbs: leftover pizza or pasta. To throw myself an extra curveball, I’ve been eating a vegetarian diet since last Tuesday (part of my 101 in 1001 list). As my buyer’s remorse set before even placing a Seamless order, I remembered a lonely can of chickpeas in the cupboard. I quickly shut my laptop and scurried the difficult five steps from my couch to my kitchen (oh, New York apartments), whipped out a pan and searched the vegetable drawer for anything still edible. I found some romaine lettuce, half a red onion and one-quarter of a yellow squash. Perfecto!

I had pre-determined that if I were to cook tonight, it would only be to provide a vehicle for my homemade Mexican seasoning. I’m obsessed – see recipe at bottom of post – so the puzzle pieces had to find a way to fit together.

Start by heating some olive oil in a medium pan and add the yellow squash (quartered) and red onion (diced).

P1010908Give them about five minutes to warm up and then add the chickpeas, and mix in one table spoon of the homemade Mexican seasoning.

P1010910Cook until heated through (maybe five more minutes? I’m sorry I didn’t keep track!), and you’re done.

P1010912I spooned these onto some romaine leaves, but would have preferred iceberg because it’s easier to wrap. I also added a dollop of Greek yogurt instead of sour cream.

P1010914

 

And then I got sick of dropping chickpeas on the ground, and shamelessly threw it all into a bowl…and added more greek yogurt…oh yea, and a spritz of lime juice.

P1010918If this recipe had been pre-meditated, there definitely would have been some cilantro and diced tomato.

Here is the Mexican seasoning recipe that carnivore me would use with a pound of meat:

  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon dried oregano
  • ½ teaspoon paprika
  • A dash of cayenne pepper (optional)

I like to double (or triple or quadruple) this, and store it in my pantry so that I don’t have to mix it as often.

4 thoughts on “Mexican Chickpea Lettuce Wraps

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