Thai Inspired Mushroom Wraps

SaveTheKales's picture

Aug. 01, 2014

Lettuce can be the best wrap - and with these mushrooms it makes them EVEN better!


For mushroom mixture:
Sliced mushrooms 4 Cup (64 tbs) (shiitake and portobello or any variety)
Olive oil 1 Tablespoon
Bragg liquid amino 2 Tablespoon
Garlic 1 Clove (5 gm) , grated
Hot sauce 1 Tablespoon
Grated ginger 1 Teaspoon
For dipping sauce:
Bragg liquid amino 2 Tablespoon
Seasoned rice vinegar 2 Tablespoon
Toasted sesame oil 2 Teaspoon
Maple syrup 1 Teaspoon
Lime juice 1 Tablespoon (from 1 lime)
Grated garlic 1 Clove (5 gm)
Grated ginger 1/2 Teaspoon
Other ingredients:
Brown jasmine rice 1 Cup (16 tbs) , cooked with ginger
Boston lettuce 3
Sliced cucumber 1/2 Cup (8 tbs) , peeled
Grated carrot 1/2 Cup (8 tbs)
Basil 1/4 Cup (4 tbs)
Cilantro 1/4 Cup (4 tbs)
Lemon slices 3
Sesame seeds 1 Teaspoon
Endives 3
Hot sauce 2 Teaspoon



In a saucepan, cook mushrooms with olive oil, liquid amino, grated garlic, hot sauce and grated ginger for 10-15 minutes, until the mushroom turns browny.

For the dipping sauce, whisk together liquid amino, rice vinegar, sesame oil, lime juice, grated garlic and ginger.

Fill the lettuce leaves and endives with desired quantities of, cooked jasmine rice, prepared mushroom mixture, cucumber, grated carrot, basil, cilantro and garnish with lemon slice. Sprinkle sesame seeds and drizzle hot sauce on the top and wrap the leaves.


Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 262Calories from Fat 46

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat %

Trans Fat 0 g


Sodium 340 mg14.17%

Total Carbohydrates 45 g15%

Dietary Fiber 10 g40%

Sugars 3 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet