The Recipes

Vegetarian Lettuce Wraps

This is the ultimate use up of leftovers.  I had lunch at a Mediterranean restaurant the other day here in Helena, and I had a bit of olive tapenade and muhammara leftover.  It wasn't enough to eat just as a dip with pita bread, but it was a perfect leftover to make these veggie-friendly lettuce wraps.  If you've got a bigger appetite, pair them with a bowl of soup, some crusty bread and olive oil, or even a sandwich.  Or, hey!  Go big with the Mediterranean aspect and make some lamb or marinated chicken skewers if you're feeling carnivorous.


Vegetarian Lettuce Wraps


- 4 Bibb lettuce leaves
- 1/4 avocado, diced
- 1 T. olive tapenade
- 1 T. muhammara
- 1/4 bell pepper, sliced
- 1/4 sweet potato, peeled and sliced

Preheat the oven to 350 degrees.

Drizzle the potatoes with olive oil and season with salt and pepper.  Put them on a piece of aluminum foil or baking sheet and roast them until fork tender; approximately 30 minutes.

Spread 1/4 of the tapenade and muhammara on each lettuce leaf.  Top with the avocado and bell pepper.  Finish each one off with some of the sweet potatoes.