Gochujang Spiced Chickpea and Spinach Korean Lettuce Wraps

Low Fat

A 475-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 1 can (400g) chickpeas, drained and rinsed
• 1 tbsp gochujang paste
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp ginger powder
• 2 cups fresh spinach
• 4 large lettuce leaves (e.g., butter lettuce or romaine)
• 1/4 cup shredded carrots
• 1/4 cup sliced cucumber
• 1 tbsp rice vinegar
• 1 tsp soy sauce (low sodium)
• Pinch of red pepper flakes (optional)

Instructions

1. Prep: Preheat your air fryer to 180°C (350°F). In a medium bowl, combine the drained chickpeas, gochujang paste, sesame oil, garlic powder, and ginger powder. Toss until the chickpeas are evenly coated.
2. Air Fry: Spread the seasoned chickpeas in a single layer in the air fryer basket. Cook for 12-15 minutes, shaking the basket halfway through, until the chickpeas are slightly crispy.
3. Sauté Spinach: While the chickpeas are cooking, heat a non-stick pan over medium heat. Add the fresh spinach and cook for 2-3 minutes, or until wilted. Remove from heat and set aside.
4. Prepare Dressing: In a small bowl, whisk together the rice vinegar, soy sauce, and red pepper flakes (if using).
5. Assemble Wraps: Lay out the lettuce leaves. Divide the gochujang-spiced chickpeas, wilted spinach, shredded carrots, and sliced cucumber evenly among the lettuce leaves.
6. Drizzle: Drizzle the prepared dressing over each wrap.
7. Serve immediately and enjoy the burst of Korean flavors!