Red Endive Lettuce Wraps with Hummus, Veggies and Parsley Tahini Dressing

These red endive lettuce wraps are filled with hummus, minced peppers, red onion, black olives & sun dried tomato strips. I drizzled them with a parsley tahini dressing and then sprinkled each with micro greens. They are an easy and delicious combination of Mediterranean flavors!

Lettuce wraps are a wonderful and fun way to eat a salad and may fool your family into eating more greens and veggies!  Red endive works really well because the leaves are the perfect size and they hold up well without falling apart. Plus they are a beautiful red purple color. You simply fold each leaf in half and eat!

Ingredients:

  • 1 large red endive
  • 1/4 cup of minced red pepper
  • 1/4 cup of minced yellow pepper
  • 1 /4 cup of chopped red onion
  • 1/4 cup of thinly sliced sun dried tomatoes
  • 1/4 cup of pitted oil cured black olives
  • 1/2 to 1 cup of hummus (I used my favorite prepared red pepper hummus)
  •  1/3 cup of feta cheese crumbles
  • 1/4 cup of micro greens

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For the Dressing:

  • 1/4 cup of tahini
  • 1/4 cup of Italian parsley
  • juice of 1 lemon
  • 1 clove of garlic
  • 1/4 teaspoon of cumin
  • salt & pepper to taste

* water for desired consistency

Place all of the above ingredients in a blender or food processor and blend until smooth and creamy.

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Cut the end off of the endive and carefully pull each leaf off. Place on a serving dish and spoon a few tablespoons of the hummus into each leaf.  Sprinkle with the chopped and minced vegetables, the olives and sun dried tomato strips. Top with feta crumbles and drizzle with the parsley tahini dressing. Add a bit more salt & fresh ground pepper and a handful of micro greens.

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Serve and enjoy!

This article has 4 comments

  1. Julie Martenson Reply

    Love your recipes, wish you would focus your tremendous culinary talents toward vegan recipes. I know most can be changed but having someone like you give alternatives would be really helpful.
    Thank you!

    • Lorinda Bryan Reply

      Hi Julie,

      Thanks for the compliment! As you say, my recipes can easily be changed to vegan by simply not adding the cheese or egg. I personally believe in eating everything in moderation with the emphasis on colorful vegetables, fruits, nuts, beans & grains. I believe that free range eggs are a great source of protein and nutrients. But there are so many fantastic bloggers that are pure vegans you should follow such as; edgarraw, a.healthy.nut, oatmeal_stores, ftness_bianca & healthyeating_jo – and many more you can check out. Thanks again!

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