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.