Fridge Friend Recipes
Smoky Pepper and Lettuce Wraps with Coconut Yoghurt Dip recipe
Crisp lettuce leaves are filled with charred sweet peppers and a refreshing coconut yoghurt dip for a light, colourful meal. It is fresh, savoury and ideal when you want something quick, crunchy and cooling.
20 min · Easy · British Jump to method
Ingredients
- 1 Iceberg Lettuce
- 60g Salad Leaves
- 80g House Salad
- 1 Red Pepper
- 2 Sweet Peppers
- 150g Coconut Greek Style Yoghurt
- 1 tsp Salt
- 1/2 tsp Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 94 kcal |
| Protein | 3.2 g |
| Carbohydrates | 12.4 g |
| Fat | 4.4 g |
| Saturated fat | 2.8 g |
| Fibre | 5.1 g |
| Sugar | 7.1 g |
| Sodium | 1170 mg |
Why this works
Very low in calories and carbohydrate, with some fibre and micronutrients, but the added salt makes sodium notably high for such a light dish.
Vitamin C. Red and sweet peppers provide a useful source of vitamin C, supporting immune function and helping with iron absorption.
Fibre and hydration. Iceberg lettuce and salad leaves add volume, fluid and a modest amount of fibre with very few calories.
Saturated fat and sodium. Coconut yoghurt contributes more saturated fat than dairy yoghurt, and the added teaspoon of salt makes the dish high in sodium.
Method
- Slice the red pepper and sweet peppers into thin strips.
- Heat a dry frying pan over a medium-high heat and cook the pepper strips for 6-8 minutes until softened and lightly charred. Season with salt and black pepper.
- In a bowl, stir the coconut Greek style yoghurt with a little salt and black pepper to make a simple dip.
- Separate the iceberg lettuce into large cup-shaped leaves and arrange them on a plate with the salad leaves and house salad.
- Spoon the warm peppers into the lettuce leaves, drizzle or dollop over the coconut yoghurt dip, and serve straight away.
Prefer the classic version? Tofu, Pepper and Cabbage Lettuce Cups
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