These Multi Pepper Lettuce Wraps are packed full of flavor and display beautiful vibrant colors! The roasted poblano melds exceedingly well with the lightly charred bell peppers. The lettuce, cilantro and micro sprouts are the perfect balance to the pesto and peppers.
This recipe was a beautiful collaboration! A couple weeks ago, my son Jason from another mother (one of my besties, Tiffani) came for an out of the blue visit. We had planned on having a beach picnic the next day. While food shopping, Jason asked if I had ever made lettuce wraps. I told him that I have made some in the past but that it had been a long time ago. I asked him to pick out any ingredients that he would like for the wraps and his face lit up. I told him that I had the perfect pesto to use and he was all for it.
Jason cooked up the veggies while I prepped for the beach picnic. We took everything down to the beach and set up our lunch. We were all pleasantly surprised at how incredible the combinations of flavors were. Robby isn’t normally a fan of pesto but this one was different so he decided he would like to try it in the wraps. Of course, he loved them! This is definitely my new favorite way to eat a lettuce wrap.
What lettuce wrap combinations do you like? I would love to hear about them in the comments below.
These wraps are perfect with a Crisp glass of Cava.
Multi Pepper Lettuce Wraps with Roasted Anaheim Pepper Pesto and Micro Sprouts Recipe
Ingredients
- 1 Recipe Roasted Anaheim Pepper Pesto - recipe below
- 1 Small Poblano Pepper - roasted
- 1 Head Butter Lettuce - leaves removed from stock and washed
- 1 Tablespoon Grapeseed Oil
- 1/2 Cup Spring Onion or White Onion - minced
- 1/2 Cup Leek Scapes or Leek - thinly sliced - quarter
- 2 Cloves Garlic - minced
- 1 Small Yellow Bell Pepper - remove the stem and deseed - sliced super thin
- 1 Small Orange Bell Pepper - remove the stem and deseed - sliced super thin
- 1 Small Red Bell Pepper - remove the stem and deseed - sliced super thin
- 1 Large or 2 Small Carrots - thinly sliced
- Sea Salt to taste
- 1 Cup Sharp Cheddar Cheese - shredded
- Micro Sprouts - to taste
- Cilantro - to taste
Roasted Anaheim Pepper Pesto
- 3 Anaheim Peppers – roasted
- 1/2 Cup Queso Fresco Cheese
- 1 Cups Raw Walnuts
- 2 Tablespoons Cup Extra Virgin Olive Oil
- 1 Clove Garlic
- 1 Tablespoon Fresh Squeezed Lime Juice
- 1/2 Teaspoon Sea Salt or to taste
Instructions
Peppers
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Roast all the peppers on the stovetop over medium-high heat.
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A gas stove works the best but it will work fine on an electric stove.
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Char the peppers on all sides turning with a pair of tongs.
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When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
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Take a paper towel and rub off the char. It’s ok to leave a little of the char.
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Slice in half and remove the seeds and stems. Dice the poblano and transfer to a medium bowl. Set aside.
Pesto
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Add all the pesto ingredients to a food processor or blender and puree. Set aside.
Veggies
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Heat the oil in a large sauté pan over medium heat.
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When the oil is warm, add the spring onion, leek scapes, and a little salt to the sauté pan.
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Cook until the onions soften and then add the garlic.
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When the garlic just starts to become golden remove from heat and add to the diced poblano.
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Add the sliced peppers to the pan with a sprinkle of salt and cook for a few minutes.
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Stir and let sit to slightly char on one side then stir again.
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Add to the bowl.
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Add the carrots to the pan along with a drizzle of oil and a sprinkle of salt.
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Sauté the carrots until they become soft.
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Add to the veggies and stir well.
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You can either mix in a cup of sprouts or serve them on the side. I do both.
Assembly
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Spread some pesto onto a lettuce leaf, top with the veggies, cheese, sprouts and cilantro.
Recipe Notes
The thinner the pepper strips are, the less moisture will be retained. Jason cooked the veggies separately to keep the moister content down.
