Ingredients
| ¾ lb | ground protein of your choice | 375 g |
| 1 cup | button mushrooms, chopped | 250 mL |
| 1 | 6 oz (175 g) can water chestnuts, drained and chopped | 1 |
| 3 | green onions, sliced | 3 |
| 2 | cloves garlic, minced | 2 |
| ¼ cup | gluten-free tamari soy sauce | 60 mL |
| 1 tbsp | rice wine vinegar | 15 mL |
| 2 tsp | coconut sugar | 10 mL |
| 8–12 | large iceberg lettuce leaves | 8–12 |
| 1 cup | shredded carrots | 250 mL |
| 1 cup | bean sprouts | 250 mL |
| Fresh cilantro, chopped |
Drizzling Sauce
| ¼ cup | water | 60 mL |
| 3 tbsp | gluten-free tamari soy sauce | 50 mL |
| 2 tbsp | rice wine vinegar | 30 mL |
| 1 tbsp | Dijon or spicy mustard | 15 mL |
| 1½ tsp | coconut sugar | 7 mL |
| 1 tsp | sriracha sauce | 5 mL |
| ½ tsp | sesame oil | 2 mL |
Method
Drizzling sauce: In small bowl, whisk together water, soy sauce, rice wine vinegar, mustard, coconut sugar, sriracha sauce and sesame oil. Set aside.
Wrap filling: In large skillet, heat 2 tbsp (30 mL) extra virgin olive oil over medium-high heat. Add protein and cook until brown. Add mushrooms, water chestnuts, green onions and garlic, and sauté until liquid has evaporated and mushrooms are browned. In small bowl, combine soy sauce, rice wine vinegar and coconut sugar; pour over protein and vegetables and bring to a boil, stirring, until sauce thickens.
Arrange 3–4 lettuce leaves on each plate. Spoon some of the protein/vegetable mixture into each leaf and top with shredded carrots, bean sprouts, cilantro and drizzling sauce. Note: For an on-the-go lunch, pack components (protein mixture; lettuce leaves, carrots, bean sprouts and cilantro; and drizzling sauce) separately and assemble when you are ready to eat.
