Rice paper is amazing for cooking wraps. With only 30 calories per sheet and completely fat free, it is one of the best foods to have.
I used leftover salads to fill these wraps, but you can use extra quinoa and chickpeas and improvise with the rest of the stuffing.
You can get some quick instructions on how to cook quinoa here.
For the chickpeas you can use canned, but it is always better to get dry chickpeas and boil them yourself. Learn how to boil chickpeas by reading this.
You can have these wraps next to a carrot ginger soup, or any low fat soup. They are great to pack for lunch or whip up for a quick dinner.
- 4 rice paper sheets
- 4 romaine lettuce leaves
- ⅓ cup red quinoa, cooked
- 2 scallions, finely chopped
- ⅓ cup chickpeas, boiled
- ¼ red pepper, chopped
- 3 radishes, chopped
- 60 g crumbled feta cheese
- 8 pitted kalamata olives, chopped
- 2 Tablespoons freshly squeezed lemon juice
- 1 tablespoons olive oil
- Salt and pepper to taste
- Lay 1 rice paper sheet flat in water for about 30 seconds. Make sure the water covers the whole sheet. It should become soft, just like a regular wrap sheet.
- While the paper is soaking, combine the quinoa, scallions, chickpeas, red pepper, radishes, feta and olives in a large bowl.
- Toss well.
- Add the olive oil and lemon and mix well until all the ingredients are well coated.
- Season with salt and pepper according to taste.
- Once the rice paper is ready, lay it flat on a cutting board. Lay a lettuce leaf on top and add about 2 tablespoons of the mixture right in the middle of the lettuce. (In the meantime, you can lay another rice sheet to soak).
- Start rolling the wrap by folding the side that is closest to you towards the middle of the wrap. It should cover the mixture completely.
- Fold in the lateral sides (as if you were folding a burrito). The mixture should be secure now.
- Continue rolling until the mixture is completely wrapped inside the rice paper.
- Cut in the middle and serve.
- Repeat the steps for the remaining mixture and rice paper.