Mushroom & Water Chestnut Lettuce Wraps


Summer days beg for dishes like these! I mean, bbq’s are great and all but sometimes all you need is salad … (said no-one ever!). These lettuce wraps make a great snack or full meal and there’s just enough leafy stuff to keep it light and summery! My favourite lettuce wraps are those from PF Changs (i’m sure a lot of you have tried them too!), I discovered them in Dubai, they’re made with chicken (which you totally sub in this) but I’ve made a vegetarian version myself (if vegan, replace the quorn mince with more mushroom or veg of choice)

Serves: 2-3
Time: less than 30 mins

Ingredients (lettuce wrap mix)
1 pack of chestnut mushrooms (minced in blender)
1 cup of quorn mince
1 small can of water chestnuts (minced in blender)
1/2 large brown onion – finely chopped/minced in blender
3-4 garlic cloves – minced
Iceberg l

Ingredients (sauce for mix)
2–3 tbsp soy sauce
2-3 tbsp brown sugar
1 tsp rice wine (or white) vinegar
2 tbsp water

Ingredients (pouring sauce)
1/4 cup sugar
1/2 cup water
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
1 tbsp lemon juice
1/4 tsp sesame oil
1 tbsp mustard
2 tsp water
1 tsp minced garlic
1 tsp minced red chilli

1. Mix everything for the pouring sauce and set aside in refrigerator ready to use
2. Mix ingredients for sauce for the mix and set aside
3. Add oil of choice to a hot wok on medium heat, place onion and garlic in pan and cook until soft
4. Add the quorn mince, water chestnuts and the mushroom and cook for a few minutes until mushrooms release water (the quorn will soak this up). If not using quorn, you may want to drain off some of the water
5. Add sauce mix to pan and coat all evenly until the water has cooked off (about 4 mins)
6. Now ready to serve, plate everything separately to avoid soggy lettuce! Place mix inside lettuce leaf top with as little or as much sauce as you like, wrap and enjoy!

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