The first time I made these wraps, my son said, “Mom, that looks like a rainbow”. Something about it was so endearing, and so, the rainbow lettuce wrap was born! I’ve said it before and I’ll say it again: Gluten-free doesn’t have to be boring. With nutritious, simple ingredients and a cute name like “rainbow lettuce wraps”, it’s hard not to enjoy.
Earlier in the week, I made some of my favorite refried black beans. They made for a tasty protein in these wraps. These meatless lettuce wraps are great for your vegan friends! I love having the prepped ingredients on hand so I can easily make myself a rainbow wrap for lunch. Not to mention, every time I brave the store right now for beef, I strikeout. So meatless it is! And I’m not upset about it.
My husband likes adding a little hot sauce to his wraps and this filling can also be put into a whole wheat wrap if you’re not worried about gluten (my son calls those “rainbow burritos”. I’ll share that version in the near future for reference).
I love being able to tell the exact ingredients in my food. That’s why I love wraps like these! All you have to do is take a look and you can pick out nearly every ingredient used in its whole food form. Whole foods for the win!
There you have it! I hope you enjoy these as much as I do. Happy cooking!
RAINBOW LETTUCE WRAPS
- 2 sweet potatoes chopped
- 2 cloves garlic minced
- 3/4 teaspoon cumin seasoning
- 2 Tablespoon extra virgin olive oil
- pinch of sea salt
- 1 cup black beans You can buy these canned or make them yourself using dry beans. I love making refried black beans for wraps. Check out my recipe for refried black beans in the beginning of the post!
- A handful of grape tomatoes chopped
- romaine lettuce hearts washed well and dried (I was able to get 12 lettuce wraps off what I had on hand. The servings may differ depending on the size of the lettuce pieces).
- 1/2 avocado diced- for optional topping
- cilantro chopped- for optional topping
- Preheat oven to 425 degrees F. Mix sweet potatoes, cumin, salt, and minced garlic in a bowl. Drizzle olive oil over the mixture and toss to coat well. Pour mixture onto a cooking sheet and roast, in the oven, turning frequently until the sweet potatoes are golden brown- roughly 30 to 35 minutes. (If you'd like to lightly cook your tomatoes, toss them with a little oil and throw these in for the last 10 minutes! Otherwise, keep them raw to add later on).
- While sweet potatoes are roasting, prepare the black beans as needed. If you have a can of black beans, heat on stove on low-medium heat so they're fresh for the wraps. (PS- I love using refried black beans. You can heat a can of beans on the stove and them mash them or put them into a food processor, along with a pinch of sea salt, to give them that refried-bean texture goodness).
- Wash the romaine hearts well and set them to dry on the side.
- Once roasted, remove the sweet potato mixture from the oven and set aside to cool just slightly. Smear refried black beans (or spoon black beans), across a piece of lettuce, then spoon on some of the sweet potatoes. If tomatoes haven't been added already in the roasting process, now's a great time to top the wraps with the tomato, avocado, and cilantro.