Asian Lentil Lettuce Wraps

Servings 2


  • 4 Cups Crimini Mushrooms sliced or chopped
  • 3 Cloves Garlic chopped
  • 3 Cups Brown Lentils or 2, 15 ounce cans, drained & rinsed
  • Romaine Lettuce for wraps

Sauce Ingredients

  • 4 Tablespoons Bragg's Amino Acid
  • 2 Tablespoons Rice Vinegar
  • 3 Tablespoons Maple Syrup
  • 4 Tablespoons Almond or Peanut Butter
  • 1/2 Teaspoon Garlic Powder
  • 1/4 Teaspoon Ginger Powder
  • 1 Tablespoon Sesame Seeds I buy mine toasted

Optional Toppings for Wraps

  • Shredded Carrot
  • Shredded Purple Cabbage
  • Bean Sprouts
  • Chopped Mango


  1. Place mushrooms and garlic in saute pan on medium heat. Only a splash of water is needed to water sauté. (Once the mushrooms start to cook, they will diminish in size substantially)
  2. Cook mushrooms & garlic until about 5 minutes until warmed throughout.
  3. While mushrooms are cooking, combine all sauce ingredients in a small mixing bowl. Set aside.
  4. Pour Lentils and Sauce into pan.
  5. Mix together and cook on medium/low heat for about 5 more minuets.
  6. Spoon Lentil mixture into romaine lettuce boats! Top with any of the optional toppings you desire!