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Thai lettuce wraps

Additional toppings:

12 leaves Romaine Lettuce Leaves

1 cup shredded carrots

1 cup shredded zucchini

1⁄2 cup raw cashews, chopped

1⁄4 cup fresh cilantro, chopped

1⁄4 cup thinly sliced scallions

Lime wedges


For the filling

2 tablespoons organic virgin coconut oil or olive oil

1 rib celery, thinly sliced

1⁄4 cup onions

1 tablespoon minced fresh ginger

3 garlic cloves, minced

8 oz crimini mushrooms (or white mushrooms or shitake), finely chopped

2 tablespoons fresh lime juice

2 tablespoons tamari (wheat free if you are gluten intolerant)

2 tablespoons agave, coconut, or date sugar

1 tablespoon rice vinegar

2 tablespoons fresh cilantro, chopped

Optional* Pinch of crushed red-pepper flakes

Directions: Warm a large skillet over medium-high heat. Add the oil and heat until shimmering. Add the celery and onions 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, agave, and rice vinegar. Simmer for 15 minutes, or until the sauce thickens slightly. Remove from the heat and stir in the 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.


*You can add grilled chicken if you want to add additional protein

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