Once in a while I’m more excited about leftovers than I am about the original meal. Leftover brined chicken breast and beets from the other night gets kicked up another level with whole grains and sweet/spicy honey roasted chickpeas. Everything gets wrapped in romaine lettuce and topped with roasted garlic tahini sauce for a totally not sad desk lunch.
My only regret with these chickpeas is that I didn’t make more. They make an amazing snack on their own and set these lettuce wraps over the top. Honey makes them a little bit of sweet while a dash of cayenne pepper gives the chickpeas a warm, spicy note.
And that roasted garlic tahini sauce? So, so good. Tahini adds such an incredible nutty flavor. If you’ve never tried tahini, I would highly recommend giving it a go. It’s an incredibly versatile ingredient that gives so much dynamic flavor to anything it gets added to.
Lettuce wraps are incredibly versatile and I love the freshness they add to this dish. They’re a nice option when you want to switch up your lunch salad.
Chicken Lettuce Wraps with Honey Roasted Chickpeas
Get the recipe for the chicken, beets, and tahini sauce
For the Honey Roasted Chickpeas
- 1 Can Chickpeas or Garbanzo beans
- 3 Tbsp Honey
- 1 Tbsp Olive Oil
- 1/4 Tsp Cayenne Pepper
- 1/2 Tsp Salt
- 1/4 Tsp Turmeric
- 1/4 Tsp Coriander
For the Wraps
- 4 Romaine Lettuce Leaves
- Quinoa, or another grain cooked according to the package directions
- Sliced Chicken
- Roasted Beets, chopped
- Honey Roasted Chickpeas
- Tahini Sauce
Preheat the oven to 375. Combine the honey, olive oil, and spices in a bowl. Add the chickpeas and coat with the honey mixture. Grease a baking sheet and add the chickpeas on an even layer. Bake for 20-25 minutes or until the outside of the chickpeas begin to brown. They will crisp up as they cool.
Assemble the wraps by layering two of the lettuce leaves together for each wrap. Spoon the grains, chicken, beets, and honey roasted chickpeas inside the leaves. Drizzle with tahini sauce and enjoy!
