5.0 from 6 votes
Asian Lettuce Wraps
These Vietnamese-inspired vegetarian lettuce wraps replace the meat with walnuts and portabella mushrooms for a hearty dish that's loaded with nutritious flavor!
Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 servings
Calories: 432 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
Gluten-Free Hoisin Sauce
- ¼ cup tamari or gluten-free soy sauce
- 2 tablespoons peanut butter crunchy natural variety
- 1 tablespoon white miso gluten-free
- 1 tablespoon honey
- 2 teaspoons rice wine vinegar
- 1 clove garlic minced
- 2 teaspoons toasted sesame oil
- 1 teaspoon Sriracha
Filling
- 2 tablespoons olive oil
- 1 yellow onion diced small
- 1 red bell pepper diced small
- 1 portabella mushroom large cap, stem and gills removed, diced small
- 2 teaspoons minced ginger
- ½ cup hoisin sauce
- 8 oz water chestnuts canned, drained and diced small
- 3 green onions thinly sliced
- ⅓ cup chopped raw walnuts
Wraps + Garnish
- 1 head bibb lettuce butter, or iceberg lettuce, leaves removed, washed, and thoroughly dried
- sushi rice cooked, optional
- 3 carrots cut into ribbons with a vegetable peeler
- ½ cup cilantro leaves fresh
- 2 tablespoons black sesame seeds
Instructions
Gluten-Free Hoisin Sauce
- Combine all of the sauce ingredients in a food processor fitted with the S-blade or a high-powered blender. Process until all of the ingredients are combined, but the sauce still has visible chunks of peanut in it. Set aside.
Cup of Yum
Filling
- Heat the olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add the onion, bell pepper, and mushroom to the pan; stir to combine and spread the filling out in an even layer so the veggies sauté instead of steam. Cook for 7-8 minutes, stirring once or twice and spreading the filling back out evenly each time. Add the minced ginger and hoisin sauce; stir to combine and cook for 1 minute longer. Stir in the water chestnuts, green onions, and raw walnuts to the pan and cook until the green onions begin to wilt, about 1 minute. Remove from the heat.
Assemble the Wraps
- Layer lettuce leaves with sushi rice (if using), a heaping spoon full of filling and top with carrot ribbons, cilantro, and a sprinkle of sesame seeds.
Notes
- If you are preparing the optional sushi rice for this meal 1 cup of uncooked rice will cook up to approximately 2 ½ cups of cooked rice. Since I cook gluten-free for my family, I used a homemade hoisin sauce; a store-bought sauce should work too, but I haven't tested it myself.
Nutrition Information
Calories
432kcal
(22%)
Carbohydrates
52g
(17%)
Protein
9g
(18%)
Fat
23g
(35%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
Monounsaturated Fat
10g
Cholesterol
1mg
(0%)
Sodium
827mg
(34%)
Potassium
793mg
(23%)
Fiber
8g
(32%)
Sugar
31g
(62%)
Vitamin A
10164IU
(203%)
Vitamin C
49mg
(54%)
Calcium
127mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 432
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 52g | 17% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 827mg | 34% |
| Potassium | 793mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 31g | 62% |
| Vitamin A | 10164IU | 203% |
| Vitamin C | 49mg | 54% |
| Calcium | 127mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.