Lettuce wraps.jpg

Loaded lettuce wraps

Newsflash - lettuce is no longer just for salads! A quick scan of your local farmers' market will reveal an abundance of lettuce varieties, each brimming with a unique flavour, shape and density. Some will be bitter, some almost sweet. Some will have spice, while others taste almost of nothing.

The best thing about larger lettuce varieties is that you can use the soft, broad leaves as wraps, filling them with pretty much anything that takes your fancy. 

This particular recipe calls for a spiced roasted vegetable filling with avocado cream and feta, but feel free to experiment with whatever you like.

Serves 2.


For the vegetable filling

1 small zucchini, diced

1 summer squash, diced

1/2 red onion, diced

1 small red pepper (capsicum), diced

1 ear of fresh sweet corn, shucked

2 ripe tomatoes, chopped

2 cloves of garlic, minced

2 teaspoons of ground cumin

2 teaspoons of masala (or any sort of Indian / curry spice)

Olive oil

Sea salt

For the avocado cream

1 ripe avocado

1/3 cup of full fat Greek yoghurt

1/4 packed cup of cilantro, chopped finely

Juice of 1 lime

Sea salt


1 large lettuce with broad, soft leaves that will wrap well

Hard, salty feta 



Preheat oven to 400 F. 

Prepare all vegetables as above and combine in a large bowl. Add cumin and masala along with the salt and olive oil and toss to combine. 

Roast vegetables for around 35 - 40 minutes, or until soft and tender. 

While the vegetables are roasting, combine the avocado, yoghurt, cilantro, lime juice and salt in a blender and blend until smooth. 

Wash individual lettuce leaves on a platter. Top with vegetable mIx, avocado cream and crumble feta over the top. Roll up lettuce leaves and eat! 


Gluten-free | Vegetarian