Artichoke-and-Beef Lettuce Wraps

Name: Artichoke-and-Beef Lettuce Wraps
Yield: 4 servings
Ingredients: 1 1 can (13 ounces) artichoke hearts, rinsed and thinly sliced; 1 1/2 pound deli roast beef, sliced into thin strips; 1 1 small zucchini, thinly sliced; 1 1 cup chickpeas, rinsed and drained; 1 1/4 cup reduced-fat grated Parmesan; 1 1/4 cup packed fresh basil; 1 2 tablespoons capers, chopped; 1 1/4 cup fresh lemon juice; 1 1 teaspoon olive oil; 1 1/2 teaspoon salt; 1 1/4 teaspoon freshly ground black pepper; 1 16 lettuce leaves (such as butter or romaine)

From the kitchen of Carly

Tender lettuce leaves cradle roast beef, tangy artichokes, and chickpeas in a bright lemon dressing spiked with capers and fresh basil. It's a no-cook lunch that tastes like summer and fills you up without the heaviness.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 can (13 ounces) artichoke hearts, rinsed and thinly sliced
11/2 pound deli roast beef, sliced into thin strips
11 small zucchini, thinly sliced
11 cup chickpeas, rinsed and drained
11/4 cup reduced-fat grated Parmesan
11/4 cup packed fresh basil
12 tablespoons capers, chopped
11/4 cup fresh lemon juice
11 teaspoon olive oil
11/2 teaspoon salt
11/4 teaspoon freshly ground black pepper
116 lettuce leaves (such as butter or romaine)

Instructions

Place artichokes, beef, zucchini, chickpeas, Parmesan, basil, capers, lemon juice and oil in a bowl; add salt and pepper. Toss to coat. Wrap 1/4 cup of filling in each lettuce leaf and serve.