Lettuce Wraps with Bulgur Filling

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Last updated on November 16th, 2020 at 03:34 pm

Wrapping my meals in something has always been one of my most favorite things.

Be it a wheat tortilla, rice papers, gift paper…there’s just something magical about it.

Lettuce wraps are quite new to me and I have never expected them to take over my cooking, my afternoon thoughts, and my whole life so fast. They give me the opportunity to eat more without becoming a fat cow.

These bulgur filled lettuce wraps are simply put: wonderful. They contain asparagus, so you’re in for surprise when you go to pee.


Maybe not as impressive as giving your urine a different odor, but they’re also vegan, have anti-inflammatory, antioxidant, detoxifying and anti-cancer properties, are super rich in phytochemicals and are high in these beauty nutrients:

  • fiber – cleans toxins
  • vitamin C – builds collagen
  • iron – to maintain beautiful nails, hair and skin
  • Vitamin E – for that antioxidant boost we need to protect the skin from damages
  • lycopene – a super-powerful antioxidant
  • Vitamin A – for the regeneration of skin cells

On top these bulgur filled lettuce wraps are super delicious, light and make you eat more.


Inactive Time 30 minutes Total Time 30 minutes


  • 100g or around ½ cup bulgur – wash before cooking
  • 1 cup chickpeas
  • ½ cup corn (canned)
  • ½ cup chopped parsley
  • ½ cup cilantro
  • ½ cup basil leaves
  • 3 asparagus stalks
  • 3 tbsp dill chopped
  • 3 small peppers (pointed)
  • ½ cup tomato paste
  • 1 tomato
  • 1 tbsp chilli peppers
  • 6 lettuce leaves
  • 1 tbsp olive oil


  1. In a large skillet stir together bulgur, chickpeas, tomato paste and some water if needed, cover with a lid and cook at medium to medium-high heat – keep an eye and add water if it’s evaporated.
  2. In the meantime chop asparagus, cilantro, parsley, peppers, dill and peel garlic.
  3. After around 7 minutes of cooking – stir in corn and smashed garlic. Cook for around 3 minutes. Add all the rest of the vegetables except lettuce, salt, stir in, leave for 2-3 minutes. Turn off heat, add olive oil (this way you preserve the natural antioxidants in olive oil) and leave on the stove for 5 min with lid covered.
  4. Let cool for 10 minutes or so and begin the wrapping. Place 1-2 tbsp of filling in the center of the lettuce leaf and add some avocado sauce or some salad with cucumbers and peppers if you like on top.
  5. You could also try this bulgurisotto simply like that – I just like everything wrapped.

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