Spicy Thai Lettuce Wraps

A plethora of spices adds zesty flavor to these heart-healthy veggie wraps.

Lettuce Wraps
 Scott Suchman/For the Washington Post / Getty Images

Using greens as a vehicle for the well-seasoned mushrooms in these wraps cuts carbs out of the equation. Instead of overdoing it on calories, enjoy these wraps guilt-free.

Nutrition (per serving)

Calories: 151; total fat: 6g; protein: 8g; carbohydrates: 28g; sugar: 8g

Recipe and photo by Megan Ware, R.D.N., of Nutrition Awareness.

Prep time

10 min.

Cook time

5 min.

  • 1 Tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 lime, juice and zest
  • 3 Tbsp low-sodium soy sauce
  • 1 tsp crushed red pepper flakes
  • 1 tsp extra-virgin olive oil
  • 2 large shallots, small diced
  • 10 oz cremini mushrooms, finely chopped
  • 6 oz mini Portobello mushrooms, finely chopped, hard stems removed if necessary
  • ½ cup cilantro, coarsely chopped
  • 10 mint leaves, coarsely chopped
  • 3 green onions, diced (green and white parts)
  • Large romaine lettuce leaves (about 8)

Whisk ginger, garlic, lime zest and juice, soy sauce, and red pepper flakes in a small bowl with a fork. Set aside.

In a large skillet, heat olive oil to medium-high heat. Add mushrooms and shallots, and stir-fry until soft. Add ginger mixture and cook an additional 2 minutes. Add the cilantro, mint, and green onions, and remove from heat.

Serve mushroom mixture on large romaine leave,s and fold over on each side to make into a wrap.