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Looking forĀ a refreshingly light and quick meal or snack? Try these simple tabbouleh lettuce wraps! This recipe uses the traditional bulgur, but quinoa also works great as a gluten free substitute.

Tabbouleh Lettuce Wraps


  1. Bring 2 cups of water to a boil. Stir in 1 cup of uncooked bulgur. Boil for 5 minutes. Turn heat off, cover and let stand for 20 minutes. Drain excess water, place in a mixing bowl, cover and refrigerate until chilled.
  2. In a large mixing bowl, combine chopped parsley, mint, scallions, tomato and cucumber. Stir to combine ingredients.
  3. In a separate small mixing bowl, combine lemon juice, olive oil, sea salt and black pepper.
  4. Add vegetable/herb mixture to cooled bulgur. Stir to incorporate ingredients. Add lemon juice mixture and stir. (Feel free to add more salt or pepper depending upon your taste preferences)
  5. To assemble lettuce wraps, place lettuce leaves on a plate and top with 1/4-1/2 cup of the tabbouleh (optional: top with feta cheese) and fold like a taco to eat. Enjoy!

1 Response

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  1. What a great idea to make tabbouleh lettuce wraps! This is definitely a delicious recipe that I will be making for myself and my vegetarian family.

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