Thai Lettuce Wraps


Thai Lettuce Wraps


¾ lbground protein of your choice375 g
1 cupbutton mushrooms, chopped250 mL
16 oz (175 g) can water chestnuts, drained and chopped1
3green onions, sliced3
2cloves garlic, minced2
¼ cupgluten-free tamari soy sauce60 mL
1 tbsprice wine vinegar15 mL
2 tspcoconut sugar10 mL
8–12large iceberg lettuce leaves8–12
1 cupshredded carrots250 mL
1 cupbean sprouts250 mL
 Fresh cilantro, chopped 

Drizzling Sauce

¼ cupwater60 mL
3 tbspgluten-free tamari soy sauce50 mL
2 tbsprice wine vinegar30 mL
1 tbspDijon or spicy mustard15 mL
1½ tspcoconut sugar7 mL
1 tspsriracha sauce5 mL
½ tspsesame oil2 mL


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.

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