These wraps are made with a savory mushroom filling bursting with umami Asian flavors, combined with crunchy water chestnuts and protein-packed lentils. Add a scoop to crispy lettuce cups and top with fresh cucumber, creamy avocado, and scallions. The filling can be prepared a day or two ahead, then reheated or served at room temperature, making this dish a convenient main course or appetizer!
Makes about 4 main dish servings | 8 appetizer servings
Ingredients:
Sauce
3 Tablespoons coconut aminos (or tamari lite)
1 Tablespoon toasted sesame oil
2 teaspoons sriracha, more or less to taste
2 teaspoons fresh ginger, minced* see note)
Water as needed
Filling
1 shallot, diced
16 ounces sliced cremini mushrooms, chopped
1 (8 ounce) can sliced water chestnuts, rinsed and drained, then chopped
½ cup cooked brown lentils
For serving:
Baby butterhead lettuce cups
Diced cucumber
Scallions, thinly sliced
Avocado, diced
Method:
Make the Sauce: In a small bowl, whisk together coconut aminos/tamari, sesame oil, sriracha, and ginger. If the sauce tastes too salty, add 1 teaspoon of water at a time until the flavor is balanced. This will vary depending on the sodium content of the coconut aminos/tamari.
Sauté the Filling: Heat a large nonstick skillet over medium heat. Add the diced shallot and chopped mushrooms to the dry pan. Sauté for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and the liquid evaporates, and they start to turn golden. Resist your urge to stir frequently to allow browning.
Stir in the prepared sauce, scraping up any browned bits from the pan for extra flavor.
Reduce heat to medium-low and gently stir in the water chestnuts and lentils, simmering until the liquid has reduced, about 3-5 minutes.
Assemble: Spoon 1-2 tablespoons of the filling into each lettuce cup, adjusting based on their size. Top with cucumber, scallions, and avocado. Enjoy!
Note: Save time by using frozen minced ginger and canned lentils for a quicker prep without compromising flavor.
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