Crunchy Veggie Lettuce Wraps

These vibrant lettuce wraps are packed with hydrating vegetables and healthy fats from sunflower seeds, making them a perfect low-carb, nutrient-dense snack.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 4 large iceberg lettuce leaves · 8 kcal in the whole recipe
• 1 medium cucumber, sliced · 18 kcal in the whole recipe
• 1 medium beet, shredded · 67 kcal in the whole recipe
• 1 medium carrot, shredded · 23 kcal in the whole recipe
• 6 tablespoons sunflower seeds · 291 kcal in the whole recipe
• 2 teaspoons olive oil · 75 kcal in the whole recipe
• 2 teaspoons balsamic vinegar · 8 kcal in the whole recipe

Method

1. Lay the clean iceberg lettuce leaves flat on a clean work surface.

   

2. Evenly distribute the sliced cucumber, shredded beet, and shredded carrot among the lettuce leaves.

   

3. Sprinkle the sunflower seeds over the vegetables, then drizzle each wrap with olive oil and balsamic vinegar.

   

4. Carefully and tightly roll up each lettuce leaf to enclose the filling, then serve immediately.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.