Lettuce and Cashew Nut Wraps recipe

  • Serves 4
  • 15 mins to prepare and 5 mins to cook
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Customer recipe by N
Added 62 months ago

These wraps, taken from Gillian McKeith's 'You are what you eat' Cookbook are a perfect picnic food for wheat and gluten free me (I transport the lettuce leaves separately and construct the wraps at the picnic). However, these days I shred the lettuce and add it to the salad mix before filling the wonderful Newburn Bakehouse by Warburtons Free From Wraps - certainly more calories, but very yummy.

Mix together, in a bowel, the carrot, red pepper, spring onions, red onion, cashew nuts, bean sprouts and tamari sauce.

Make the dressing by mixing the tahini and cider vinegar with 3 Tbs cold water.

Divide the 'salad' mix into the lettuce leaves, spoon dressing over each 'filling'. Roll the leaf and secure with a toothpick. Serve the lettuce wraps with the remainder of the dressing on the side.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 1 carrot, trimmed, peeled and cut into thin matchstick strips
  • 1 Red Pepper, deseeded and sliced, finely
  • 2 spring onions, trimmed and finely sliced
  • 1 Tbs chopped red onion
  • 75g Cashew nuts, chopped (roughly)
  • 75g Beansprouts
  • 2 tsp Tamari sauce
  • 3 Tbs Tahini
  • 1 Tbs Cider Vinegar
  • 6 Lettuce leaves

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