Ingredients

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

Instructions

1. 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.