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Lentil Lettuce Wraps


  • Total Time: 45 minutes
  • Yield: 3 to 4 1x

Description

High school tasted like chicken lettuce wraps, peppermint mocha Frappuccinos, and blueberry bagels with a shmear of honey-walnut cream cheese. Not all at the same time of course. I’ve only kept my severe craving for lettuce wraps. I’ve used lentils in the recipe as a plant-based protein, but feel free to use 11⁄2 cups pulled chicken either from the Dutch Oven Whole Chicken (pg. 106) or rotisserie chicken for a quick substitution. Serve as a light summer dinner, as an appetizer, or alongside Fried Rice (pg. 101). Note: This recipe is heavy on vegetable chopping. You can buy slaw if you wish, but I find that freshly cut produce always tastes more like itself.


Ingredients

Scale

Sauce:

  • 4 tbsp. soy sauce
  • 3 tbsp. hoisin sauce
  • 2 tbsp. honey
  • 1 tbsp. rice vinegar

Filling:

  • 1⁄2 c. dried green lentils
  • 1 1⁄2 c. water
  • 1⁄2 tsp. kosher salt
  • 1 tbsp. sesame oil
  • 2 cloves garlic, minced
  • Thumbtip of peeled fresh ginger, minced
  • 1⁄2 c. finely chopped cremini mushrooms

Slaw:

  • 2 c. thinly sliced red cabbage
  • 2 large carrots, shredded
  • 3 green onions, sliced and divided

Serving:

  • 1⁄4 c. chopped cashews or peanuts
  • 12 crispy lettuce leaves (like Bibb or iceberg)
  • Sriracha or harissa (optional)   

Instructions

Make the sauce. Whisk together all of the sauce ingredients in a small bowl. Set aside.

Make the filling. In a small saucepan, combine the lentils, water, and salt. Bring to a boil. Reduce the heat to low and simmer for 20 to 25 minutes, uncovered, until the lentils are almost cooked through. These can be prepared up to 4 days in advance and stored in the fridge.

Meanwhile, prepare the filling vegetables.

Prepare the slaw. Cut all of the slaw ingredients and add to a large bowl, reserving 1 of the cut green onions for garnish.

Once the lentils are ready, heat a large sauté pan over medium-high. Once warm, add the sesame oil to the pan. Add the garlic and ginger to the pan, and cook for 30 seconds. Add the mushrooms, cooked lentils, and two-thirds of the sauce, reserving the remaining one-third for serving. Turn the heat down to medium, and cook for 3 minutes. Stir in the slaw mixture, and cook for 1 minute more. Remove to a serving bowl and top with the remaining green onions and chopped nuts.

Serve family style. Top the lettuce leaves with the filling mixture. Drizzle each wrap with the remaining sauce and Sriracha, if desired.

  • Prep Time: 45 minutes
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