A delicious and healthy take on restaurant-style lettuce wraps. Garnish with carrots, bean sprouts, sriracha sauce, and chopped peanuts.

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a pot of lightly salted water to a boil over medium-high heat. Stir in lentils. Reduce heat; simmer until tender, 15 to 20 minutes. Drain.

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  • Heat a skillet over medium-high heat and spray with cooking spray. Add mushrooms, carrots, and 1 clove garlic; cook and stir until tender, about 5 minutes. Remove from heat.

  • Whisk honey, soy sauce, rice vinegar, peanut butter, sriracha sauce, chile paste, ginger, sesame seeds, and sesame oil together in a bowl until sauce is well blended.

  • Stir lentils and sauce into the mushroom mixture in the skillet until filling is combined and sauce is absorbed.

  • Arrange lettuce leaves on a plate. Place a spoonful of the filling in each leaf.

Nutrition Facts

86 calories; protein 2.9g 6% DV; carbohydrates 12.8g 4% DV; fat 3.1g 5% DV; cholesterol 0mg; sodium 458.5mg 18% DV. Full Nutrition
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