Thai Lettuce Wraps
Servings: 4
When I became a vegetarian at 16 years old, one of the meals I missed the most was the chicken lettuce wraps from my fav Chinese restaurant. This thai lettuce wrap recipe is inspired by those, yet this dish adds a lot more nourishment and flavors to make me one happy vegetarian.
Ingredients
Filling:
- 2 tbsp coconut oil, unrefined
- 1 stalk celery thinly sliced
- ¼ cup shallots minced
- 1 tbsp ginger root
- 3 garlic cloves minced
- 8 oz baby bella mushrooms finely chopped
- 2 cups raw walnuts chopped
- 2 tbsp lime juice
- 2 tbsp tamari
- 2 tbsp coconut sugar
- 1 tbsp rice vinegar
- 2 tbsp mint fresh, chopped
- 2 tbsp cilantro fresh, chopped
- pinch crushed red pepper
For serving:
- 12 leaves butter lettuce
- 1 cup carrot shredded
- ½ cup raw cashews chopped
- ¼ cup cilantro fresh, chopped
- 1 cup green onions
- 4 lime wedges
Instructions
- Warm a large skillet over medium-high heat. Add the oil and heat until shimmering. Add the celery and shallots and cook for 5 minutes. Add the ginger and garlic and cook for 1 minute.
- Stir in the mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, and the mushrooms start to brown nicely. Add the walnuts and cook for 1 to 2 minutes to toast them.
- Stir in the lime juice, tamari, coconut sugar, and rice vinegar. Simmer for 15 minutes, or until the sauce thickens slightly. Remove from the heat and stir in the mint, cilantro, and red-pepper flakes. Taste and add more tamari, if desired, for more saltiness. Keep warm until ready to serve.
- To serve, spoon some of the vegetables into the lettuce leaves. Top with a sprinkling of carrots, cashews, cilantro, and scallions and add a squeeze of lime. Serve warm.
Notes
- To make nut free: remove the walnuts and double the mushrooms. Also, skip the cashews on top.
- This is gluten free, just make sure to use a gluten free tamari.
Nutrition
Calories: 637kcal, Carbohydrates: 38g, Protein: 16g, Fat: 53g, Saturated Fat: 11g, Polyunsaturated Fat: 29g, Monounsaturated Fat: 10g, Sodium: 61mg, Potassium: 1083mg, Fiber: 9g, Sugar: 16g, Vitamin A: 7345IU, Vitamin C: 20mg, Calcium: 151mg, Iron: 5mg