AI-generated imageLemon beet sunflower-seed lettuce wraps
Crunchy lettuce wraps filled with raw beet, cucumber and pear, plus toasted sunflower seeds.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash hands and rinse lettuce, beet, cucumber and pear. Peel beet, core pear, julienne beet, cucumber and pear, and keep lettuce leaves intact.
- 02
Toast 20 g sunflower seeds in a dry skillet over medium-low for 2 minutes, stirring, until fragrant; immediately transfer to cool.
- 03
Toss beet, cucumber and pear with 15 ml lemon juice, 5 ml olive oil and 0.5 g salt.
- 04
Divide filling among 4 lettuce leaves, scatter seeds, fold sides and roll. Serve 2 wraps per person immediately. Avoid overstuffing.
Before you cook
Wash raw produce thoroughly. Avoid if allergic to sunflower seeds and check cross-contact labels. Best eaten promptly; refrigerate leftovers within 2 hours at or below 4°C/40°F and eat by the next day.
Allergens: sunflower seed
Image & source credits
AI-generated image.
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