Every bite of these Moroccan Spiced Lettuce Wraps is filled with a subtle sweetness from the raisins, robust spices and nuttiness from the roasted peanuts.

I love to be introduced to new flavor combos.

Moroccan Spiced Lettuce Wraps l SimplyScratch.com

This past weekend I stopped over to my sister Julie’s for a quick hello and I was instantly greeted with the most intoxicating smell. I couldn’t put my finger on it, I could smell onions cooking with garlic and spices and all I knew at that moment was that I had to find out what she was making asap!

Never mind my daughter and I just had lunch and that I wasn’t even hungry. I was not about to leave my sisters without a taste… and the recipe. Julie then handed me a spoon and I went for it.

Moroccan Spiced Lettuce Wraps l SimplyScratch.com

I tasted ginger, a mixture of spices and a little sweetness from raisins. It was crazy-good! The first thing that came out of my mouth after swallowing my bite was “MMMMM! This makes me want to wrap it in lettuce!”

So I did.

Now as you know this is hardly authentic, but it’s delicious and sooooo easy.

Moroccan Spiced Lettuce Cups l SimplyScratch.com (1)

Start by chopping a yellow onion, you’ll need about 1 cup.

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Smash, peel and mince up 1 large clove of garlic.

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Peel a small-ish piece of fresh ginger…

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…and mince up two teaspoons.

Moroccan Spiced Lettuce Cups l SimplyScratch.com (14)Moroccan Spiced Lettuce Cups l SimplyScratch.com (17)

Chop up enough raisins and peanuts {or pistachios or cashews} to equal 1/2 cup each.

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Heat up a large skillet and add in a tablespoon of grapeseed or olive oil.

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Once the oil is glistening in the pan, throw the onions in…

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Throw in the garlic and ginger, toss it all in the oil and cook for 5 minutes or so or until softened.

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While the onions, garlic and ginger are cooking; coarsely chop 8 ounces of cremini or white button mushrooms. As you can see I should have used a larger cutting board. Typical.

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Once the onions are soft and translucent…

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Add in the chopped mushrooms…

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Stir and cook for 4 to 5 minutes…

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Until the mushrooms have shrunk a bit.

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Spoon the onion/mushroom mixture out of the pan and into a small bowl.

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Add a teaspoon more of oil and add in the ground turkey, beef, chicken or lamb. Fee free to use whichever you like, it’s totally up to you!

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Once fully cooked, drain majority of fat and season with 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom and 1/4 teaspoon ground clove.

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Add the onion/mushroom mixture back in…

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…along with the chopped raisins…

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…and 1/2 cup chopped peanuts or cashews.

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Season with 1/2 teaspoon kosher salt and a few grinds of black pepper.

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I also added a heaping tablespoon of chopped fresh parsley. Use chopped cilantro or mint if you have it… for some green.

Moroccan Spiced Lettuce Wraps l SimplyScratch.com

I wish you could smell this. Strike that… I wish you could taste this. SO so good. I’ve always had a thing for lettuce wraps. It has something to do with the cool, crispy lettuce wrapped around a warm flavorful filling. And of course there’s the whole eating with my hand bit.

Moroccan Spiced Lettuce Wraps l SimplyScratch.com

And these moroccan spiced lettuce wraps do not disappoint. They are bursting with flavor and so incredibly healthy. Every single bite is filled with a subtle sweetness from the raisins, robust spices and nuttiness from the roasted nuts. It’s a harmonious union of delicious flavors. Perfect for lunch or dinner.

Moroccan Spiced Lettuce Wraps l SimplyScratch.com

This moroccan spiced lettuce wraps recipe makes quite a bit leaving me with leftovers to enjoy for lunch all week long. Brilliant.

 

Enjoy! And if you give this Moroccan Spiced Lettuce Wraps recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Moroccan Spiced Lettuce Wraps l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Moroccan Spiced Lettuce Wraps
Yield: 6+

Moroccan Spiced Lettuce Wraps

Every single bite is filled with a subtle sweetness from the raisins, robust spices and nuttiness from the roasted peanuts. It's a harmonious union of delicious flavors. Perfect for lunch or dinner.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 tablespoon plus 1 teaspoon grapeseed or olive oil
  • 1 cup chopped yellow onion
  • 1 clove fresh garlic, minced
  • 2 teaspoons minced fresh ginger
  • 2 cups chopped cremini or white button mushrooms
  • 1 1/4 pounds ground turkey, chicken, beef or lamb
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground clove
  • 1/2 cup chopped raisins
  • 1/2 cup chopped lightly salted, dry-roasted peanuts, cashews or pistachios
  • 1 heaping tablespoon chopped fresh parsley [cilantro or mint will also work]
  • 1/2 teaspoon kosher salt, more or less to taste
  • a few grinds of black pepper
  • lettuce leaves [iceberg, romaine, or bibb]

Instructions

  1. In a large skillet heat 1 tablespoon oil over medium-low. Once the oil is glistening add in the onion, garlic and ginger. Cook 5 minutes or until soft.
  2. Add in the mushrooms cooking until soft, 3-4 minutes. Spoon onion/mushroom mixture into a bowl and set off to the side.
  3. Add 1 teaspoon of oil back into the pan, add in the ground meat and cook thoroughly until no longer pink. Drain majority of fat {if any} before adding in the cinnamon, cardamom and clove. Stir and cook 1 minute.
  4. Add the onion/mushroom mixture back in along with the chopped raisins, uts, parsley, salt and pepper.
  5. Cook until heated through and serve in lettuce leaves.

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