Aine Carlin's zingy romaine lettuce wraps packed with spicy coconut chickpeas and cauli rice.

Serves: 2 | Cook Time: 30 mins | Calories: 508 | Type: Vegan + Gluten-Free


  • 240g chickpeas (drained)
  • 1 romaine lettuce
  • 200g cauli rice
  • 3 spring onions
  • 30g flaked almonds (nuts)
  • 1 lemon
  • Handful of cherry tomatoes
  • 200ml coconut milk
  • 1 tsp chilli paste
  • Handful of fresh coriander

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.


  1. Heat 1 tsp of oil in a small pan. Slice one spring onion and add to pan. Lightly fry until it begins to soften. Add the chickpeas, season with sea salt and black pepper, and sauté for 1-2 mins.
  2. Halve the cherry tomatoes and add to pan, pour over the coconut milk, chilli paste plus 1 tbsp of water, season with salt and pepper, cover and simmer for 10-15 mins until the tomatoes soften and the sauce reduces.
  3. Sprinkle over 1tbsp of chopped coriander, stir to combine and remove from heat. Let it cool for at least 5 mins before serving... it should be warm not piping hot.
  4. Heat a separate saucepan and add the cauli-rice with 1 tbsp water. Cook for 5 mins on a low-medium heat, stirring regularly. Transfer to a large bowl.
  5. Finely chop the remaining two spring onions and coriander (reserving 1tbsp for garnish) before adding to the bowl along with the lemon zest, juice and a generous pinch of sea salt. Stir through the flaked almonds. Set aside until needed.
  6. To assemble the wraps, layer over a generous amount of cauli-rice and top with a spoonful of the chickpeas. Finish with a smattering of coriander.