Moroccan Spiced Lettuce Wraps

Every bite of these Moroccan Spiced Lettuce Wraps is filled with a subtle sweetness from the raisins, robust spices and nuttiness from the roasted peanuts.

I love to be introduced to new flavor combos.

This past weekend I stopped over to my sister Julie’s for a quick hello and I was instantly greeted with the most intoxicating smell. I couldn’t put my finger on it, I could smell onions cooking with garlic and spices and all I knew at that moment was that I had to find out what she was making asap!

Never mind my daughter and I just had lunch and that I wasn’t even hungry. I was not about to leave my sisters without a taste… and the recipe. Julie then handed me a spoon and I went for it.

I tasted ginger, a mixture of spices and a little sweetness from raisins. It was crazy-good! The first thing that came out of my mouth after swallowing my bite was “MMMMM! This makes me want to wrap it in lettuce!”

So I did.

Now as you know this is hardly authentic, but it’s delicious and sooooo easy.

Start by chopping a yellow onion, you’ll need about 1 cup.

Smash, peel and mince up 1 large clove of garlic.

Peel a small-ish piece of fresh ginger…

…and mince up two teaspoons.

Chop up enough raisins and peanuts {or pistachios or cashews} to equal 1/2 cup each.

Heat up a large skillet and add in a tablespoon of grapeseed or olive oil.

Once the oil is glistening in the pan, throw the onions in…

Throw in the garlic and ginger, toss it all in the oil and cook for 5 minutes or so or until softened.

While the onions, garlic and ginger are cooking; coarsely chop 8 ounces of cremini or white button mushrooms. As you can see I should have used a larger cutting board. Typical.

Once the onions are soft and translucent…

Add in the chopped mushrooms…

Stir and cook for 4 to 5 minutes…

Until the mushrooms have shrunk a bit.

Spoon the onion/mushroom mixture out of the pan and into a small bowl.

Add a teaspoon more of oil and add in the ground turkey, beef, chicken or lamb. Fee free to use whichever you like, it’s totally up to you!

Once fully cooked, drain majority of fat and season with 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom and 1/4 teaspoon ground clove.

Add the onion/mushroom mixture back in…

…along with the chopped raisins…

…and 1/2 cup chopped peanuts or cashews.

Season with 1/2 teaspoon kosher salt and a few grinds of black pepper.

I also added a heaping tablespoon of chopped fresh parsley. Use chopped cilantro or mint if you have it… for some green.

I wish you could smell this. Strike that… I wish you could taste this. SO so good. I’ve always had a thing for lettuce wraps. It has something to do with the cool, crispy lettuce wrapped around a warm flavorful filling. And of course there’s the whole eating with my hand bit.

And these moroccan spiced lettuce wraps do not disappoint. They are bursting with flavor and so incredibly healthy. Every single bite is filled with a subtle sweetness from the raisins, robust spices and nuttiness from the roasted nuts. It’s a harmonious union of delicious flavors. Perfect for lunch or dinner.

This moroccan spiced lettuce wraps recipe makes quite a bit leaving me with leftovers to enjoy for lunch all week long. Brilliant.

Enjoy! And if you give this Moroccan Spiced Lettuce Wraps recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Yield: 6 servings

Moroccan Spiced Lettuce Wraps

Every single bite is filled with a subtle sweetness from the raisins, robust spices and nuttiness from the roasted peanuts. It's a harmonious union of delicious flavors. Perfect for lunch or dinner.

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 40 minutes mins

Ingredients

• 4 teaspoons extra light olive oil
• 1 cup chopped yellow onion
• 1 clove fresh garlic, minced
• 2 teaspoons minced fresh ginger
• 2 cups chopped cremini or white button mushrooms
• 1¼ pounds ground turkey, chicken, beef or lamb
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground clove
• 1/2 cup chopped raisins
• 1/2 cup chopped lightly salted dry-roasted peanuts, cashews or pistachios
• 1 heaping tablespoon chopped fresh parsley , cilantro or mint will also work
• 1/2 teaspoon kosher salt, more or less to taste
• freshly ground black pepper
• lettuce leaves, iceberg, romaine, or bibb

Equipment

• All-Clad 41126 Stainless Steel Fry Pan with Lid, Dishwasher Safe , Tri-Ply Bonded, 12 Inch Pan, Silver

Instructions 

• In a large skillet heat 1 tablespoon oil over medium-low. Once the oil is glistening add in the onion, garlic and ginger. Cook 5 minutes or until soft.
• Add in the mushrooms cooking until soft, 3-4 minutes. Spoon onion/mushroom mixture into a bowl and set off to the side.
• Add 1 teaspoon of oil back into the pan, add in the ground meat and cook thoroughly until no longer pink. Drain majority of fat {if any} before adding in the cinnamon, cardamom and clove. Stir and cook 1 minute.
• Add the onion/mushroom mixture back in along with the chopped raisins, uts, parsley, salt and pepper.
• Cook until heated through and serve in lettuce leaves.

Serving: 4wraps, Calories: 259kcal, Carbohydrates: 16g, Protein: 27g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 334mg, Potassium: 611mg, Fiber: 3g, Sugar: 2g, Vitamin A: 39IU, Vitamin C: 4mg, Calcium: 24mg, Iron: 2mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: Moroccan

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