Asian Lettuce Wraps
Prep time
Cook time
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Searching for a vegan, fat free, gluten free, or nut free Asian lettuce wrap? Search no further. This recipe provides it all. Now pass the Sriracha Sauce.
Serves: 2-3 servings
Wrap Filling:
  • ½ cup lentils (use a firm lentil like le puy french lentil, or black beluga lentil)
  • 1 8 oz. can on slices water chestnuts
  • 3-4 cups of mushrooms (white, cremini, portobello, etc.)
  • 3 tbsp soy sauce (or tamari, if gluten free)
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • ¼ tsp sriracha sauce / hot sauce (or more if you like it hot)
  • 1 tsp sesame seeds
  • 1 tsp ginger, minced
  • 2 cloves garlic, minced
  • 1 tbsp cornstarch
  • 1 cup of water
Wrap Ingredients:
  • 8 Lettuce leaves (green leaf, iceberg, or butter lettuce will work nicely here)
  • ¼ of a pkg, vermicelli rice noodles (About 1 cup dry)
  • 1 carrot, shredded
  • ½ red pepper, julienned
  • sesame seeds to garnish
  1. Prepare the lentils and rice vermicelli as per package directions.
  2. Combine soy sauce, honey, rice vinegar, sriracha, sesame seeds, ginger, and garlic in sauce pan over medium heat.
  3. Combine corn starch and water, mix until smooth and add to the sauce ingredients.
  4. Bring sauce mixture to a gentle boil, stirring often. Reduce heat to minimum while you prepare the filling.
  5. Water saute using ¼ cup of water to cook mushrooms in pan until they reduce in volume by half. Add small amounts of water as needed to help the mushrooms from sticking to the pan.
  6. Drain, and chop water chestnuts. Add to the browned mushrooms along with the cooked lentils.
  7. Pour the thickened sauce mixture into the mushroom filling pan. Stir until well combined, and bring up to a boil Reduce heat while you prepare the final items.
  8. Wash and pat dry lettuce leaves, Shred carrot, and julienne red pepper.
  9. Place rice noodles on lettuce, and top with filling mix, carrots, and red peppers.
  10. Garnish with sesame seeds, and extra Sriracha sauce if so desired.
*If using portobello mushrooms, before to remove the gills prior to cooking. The gills are edible, however they will make the mushrooms dark and dirty like, with a slight musty flavour. Your choice though.
*Also, if you can't find a firm lentil as mentioned, "normal" green or brown will work too, but avoid red lentils as they are too soft.
*If your rice noodles (vermicelli) begin to stick together when you go to assemble your lettuce wrap, rinse them quickly with some water to get rid of some of the sticky starches.
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