Spicy Thai Mushroom Lettuce Wraps
This light and easy recipe has nice savory nutty sauce with an added kick! Personally I love spice so I love to add in some extra chili garlic hot sauce. Have you ever had chili garlic hot sauce? It’s my go to hot sauce especially if I am cooking asian or thai food. The taste is similar to Sriracha but with more complex flavors. The spicy thai lettuce wraps are packed with veggies making it perfect for a light healthy lunch or appetizer.
Equipment
- Sautee Pan
- Sharp knife
- Bowl
Ingredients
- 1 head bib or butter lettuce
- 1 tbsp sunflower seed butter (or peanut butter works)
- 8 oz white mushrooms chopped
- 1/4 cup carrots chopped
- 8 oz can water chestnuts chopped
- 1/4 cup white onion chopped
- 1 tbsp olive oil
- 1 jalapeno thinly sliced
- 1 tbsp sesame seeds
- sirracha or chili garlic sauce for serving optional
Sauce
- 1/4 tsp garlic powder
- 1 tsp honey or maple syrup
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- 2 tbsp water
Instructions
- In a large sauté pan add olive oil and heat to medium-high. Add onion to the pan and sauté for 2 minutes.
- Add in mushrooms, carrots and water chestnuts to the pan. Sauté for 4-5 minutes.
- In a pyrex measuring cup or small bowl add garlic powder, honey or maple syrup, water, soy sauce and sesame oil. Whisk with a fork until smooth and well blended.
- Add the sauce to the pan and mix well. Break the lettuce leaves off the heads, put them in a large bowl or on a plate. Add a spoonful of the mushroom mixture to each lettuce leaf (leaf sizes will vary so fill to your discretion). Top with sesame seeds, jalapeño slices and hot sauce (optional).
