Lettuce Wraps with Pumpkin Seed Pesto

Lettuce Wraps with Pumpkin Seed Pesto

  • 4 romaine lettuce leaves (whole)
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced cucumber
  • 1/2 cup thinly sliced red onions
  • 1/8 cup fresh parsley
  • 8 teaspoons pumpkin seed pesto
  • dash of cayenne pepper
  • Add chicken for protein if desired

Assemble the Wrap: Lay lettuce leaves flat and top each with 1 teaspoon of pumpkin seed pesto. Please see the recipe for Pumpkin Seed Pesto below. Then evenly split the remaining vegetables on top of each leaf. Add a dash of cayenne pepper, roll up the wraps, and serve.

Pumpkin Seed Pesto

  • 1/2 cup raw pumpkin seeds, soaked overnight
  • 1/2 cup hemp seeds
  • 2 cloves garlic, minced
  • 2 scallions, chopped
  • 1 large lemon, juiced
  • 2 tablespoons tahini
  • 1/2 cup fresh parsley, loosely packed
  • 1/4 teaspoon cayenne pepper (to taste)

Drain the pumpkin seeds. Rinse and drain well. Pulse garlic with the pumpkin and hemp seeds until well ground using a food processor. Add remaining ingredients and blend until creamy (about 2 minutes). Refrigerate in an airtight container.


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