Lettuce wraps aren't only restaurant fare as this lunch recipe proves. Whip up all the filling components the night before and grab-and-go the next morning.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
stand:
15 mins
chill:
6 hrs
total:
6 hrs 35 mins
Servings:
2
Yield:
2 cups tabbouleh
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan bring chicken broth to boiling. Place bulgur in a medium bowl. Pour broth over bulgur. Cover and let stand 15 minutes. If necessary, drain off excess broth.

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  • Add tapenade, orange juice, and oil to the drained bulgur. Stir in orange sections, carrot, and green onion. Cover and chill at least 6 hours or up to 24 hours.

  • To assemble, lay lettuce leaves on a flat surface. Spoon bulgur mixture evenly onto lettuce leaves. Top with shredded chicken. Fold lettuce around filling to eat.

Wrap and Tote

Wrap sandwiches individually in parchment paper, plastic wrap, or waxed paper, or place them upright in an airtight container. Place wraps in insulated lunch boxes. Add cooler packs or store lunch boxes in the refrigerator. Serve within 5 hours.

Nutrition Facts

263 calories; fat 8g; cholesterol 48mg; saturated fat 1g; carbohydrates 26g; mono fat 4g; poly fat 1g; insoluble fiber 5g; sugars 8g; protein 23g; vitamin a 8374.6IU; vitamin c 43.5mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 9.8mg; vitamin b6 0.5mg; folate 66.8mcg; vitamin b12 0.2mcg; sodium 437mg; potassium 611mg; calcium 81mg; iron 2.2mg.
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