Can I use a different type of lettuce for the wraps?

Absolutely. While butter or Bibb lettuce is preferred for its tender texture and cup-like shape, romaine or green leaf lettuce are excellent alternatives. Even cabbage leaves can work if you blanch them slightly to soften their bite.

What if I don’t have tamari or liquid aminos — what can I use instead?

Soy sauce is a convenient substitute for both tamari and liquid aminos. If you're avoiding gluten, coconut aminos are a great option. Just adjust the quantity slightly as coconut aminos are naturally sweeter and less salty.

How can I make the peanut sauce thinner or thicker?

To thin the sauce, gradually stir in more hot water until it reaches a pourable consistency. For a thicker texture, simply reduce the amount of water or add a bit more peanut butter. This lets you tailor the sauce to your preference or how you want to serve it.

How far ahead can I prepare the filling or sauce? How do I store leftovers?

You can make the lentil filling and peanut sauce up to three days in advance. Store them in airtight containers in the fridge. For best results, keep chopped veggies and lettuce separate until ready to assemble. Reheat the filling gently and stir the sauce well before serving.

Thai Lentil Lettuce Wraps That Deliver Flavor Without the Guilt

Description

Thai Lentil Lettuce Wraps are flavorful, easy, and plant-based. Discover how to make this protein-packed, gluten-free dish today.

Ingredients

For the Filling:
- ¾ cup green lentils
- 2½ cups water
- 2 teaspoons sesame oil
- 8 ounces shiitake mushrooms, stems removed and caps thinly sliced
- ¼ cup finely diced red onion
- 1 teaspoon freshly grated ginger
- 1 teaspoon freshly grated garlic
- 1½ tablespoons tamari
- 2 teaspoons maple syrup
- 2 teaspoons Thai red curry paste
- 1 teaspoon sriracha
- 1½ teaspoons liquid aminos (or more tamari if preferred)
For the Peanut Sauce:
- ¼ cup peanut butter (smooth or chunky)
- 1 tablespoon white miso paste
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- Juice of 1 lime
- 1 teaspoon sriracha (adjust to taste)
- 1 teaspoon maple syrup
- 3 to 5 tablespoons hot water (adjust for desired consistency)
For the Wraps:
- 1 head butter or Bibb lettuce
- 1 cup snow peas or snap peas, trimmed and thinly sliced on a bias
- 1 cup carrots, julienned or shredded
- 3 tablespoons thinly sliced green onions
Optional Garnish:
- Sesame seeds
- Fresh Thai basil or cilantro leaves
- Lime wedges

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Instructions

Cook the Lentils:
In a small pot, bring lentils and water to a boil. Reduce heat and simmer for about 25–27 minutes, until lentils are tender but still hold their shape. Drain any excess water and set aside to cool slightly.
Prepare the Vegetables:
While lentils cook, heat sesame oil in a large skillet over medium-high heat. Sauté the red onion for 2 minutes until soft. Add mushrooms and cook for 10–15 minutes on medium-low, allowing them to sear undisturbed for a few minutes at a time. In the last 2 minutes, stir in the ginger and garlic.
Season the Filling:
Stir in tamari, maple syrup, curry paste, sriracha, and liquid aminos. Cook for another 2–3 minutes. Add cooked lentils to the skillet and stir well. If the mixture is too dry, add a splash of water. Remove from heat and adjust seasoning as needed.
Make the Sauce:
In a bowl or food processor, combine peanut butter, miso paste, garlic, ginger, lime juice, sriracha, and maple syrup. Gradually add hot water until the sauce is smooth and pourable.
Assemble the Wraps:
Place 3–4 tablespoons of filling in a lettuce leaf. Top with snow peas, carrots, and green onions. Drizzle with peanut sauce and sprinkle with sesame seeds. Add fresh herbs and a squeeze of lime if desired.
Storage Tips:
Store the lentil filling and toppings separately in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Protein-Packed Salads
Method: Stovetop
Cuisine: Thai-Inspired