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Lettuce Wrap Tacos


"I sort of made this by accident, trying to recreate something else. My skeptical wife was amazed and added it to the menu rotation! Add other toppings as you like. I think sun-dried tomatoes are also good with this."
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42 m servings 344 cals
Original recipe yields 4 servings

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  1. Heat olive oil in a large skillet. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
  2. Stir garbanzo beans, taco seasoning, and cumin into the skillet. Pour in chicken broth and cover. Bring to a boil; reduce heat to low and simmer until soft, about 10 minutes. Mash mixture with potato masher. Season with salt and pepper.
  3. Pull lettuce "cups" out of the center of each half. Fill with garbanzo bean mixture. Top with avocado, tomato, and olives.

Nutrition Facts

Per Serving: 344 calories; 18.1 g fat; 40.2 g carbohydrates; 8.8 g protein; < 1 mg cholesterol; 927 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I loved everything about this recipe and this is coming from someone who is not a big fan of chickpeas. I used a little more seasoning than the recipe called for but that is the beauty of this ...