Lettuce Wraps (12.10.12)

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By Charity Lighten, Thanksgiving Point Emporium


  • 2 cups portabella mushrooms, finely chopped (about 2 mushrooms)
  • 2 cups of crimini or button mushrooms, finely chopped (about ½ a pound)
  • 1 cup of dried shitake mushrooms, soaked in hot water for 30 minutes, then finely chopped
  • 8 oz of firm tofu, crumbled (optional)
  • 4 green onions, thinly sliced
  • 1 8oz can of water chestnuts, drained and finely chopped
  • 1 tsp ginger
  • 2 cloves of garlic, minced
  • 1 tsp sesame oil
  • 2 TBS soy sauce
  • 2 TBS Hoisin Sauce
  • 2 TBS Sherry
  • 2 TBS Agave nectar

Combine all the ingredients into a large non-stick pan. Sautee until the mushrooms are fully cooked – about 10-12 minutes, stirring occasionally. While the filling is cooking, you can begin to prepare the special sauce.  Simply combine all the ingredients together in a small bowl and refrigerate until you are ready to serve the lettuce wraps.

For the wraps you will need:
1 Head of lettuce (iceberg, romaine, or butter) soaked in water for a few hours for crispiness.
1 cup of bean sprouts, optional

Special Sauce

  • ¼ cup water
  • ¼ cup Agave Nectar
  • 3 TBS Soy Sauce
  • 2 TBS rice vinegar
  • 2 TBS ketchup
  • 1 TBS fresh lemon juice
  • ½ tsp sesame oil
  • 1 tsp chile garlic sauce
  • 2 tsp stone ground mustard

When the filling is cooked, place a small spoonful onto one piece of lettuce.  Top it with the beans sprouts and the special sauce.  Roll it up like a tortilla and enjoy!

Charity Lighten is a Food for Life cooking instructor for The Cancer Project, and a cooking instructor at the Thanksgiving Point Emporium, thanksgivingpoint.org.

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