Lettuce Wraps

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Lettuce Wraps
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These lettuce wraps are a light and satisfying meal for lunch or dinner.

Yields: Serves 4


1-2 T oil

2 cups mushrooms, sliced

2 cups cooked beans

1 cup carrots, diced

1 cup onion, diced

1 cup celery, diced

2 cloves garlic, minced

4 lettuce leaves (butter, romaine or iceberg)

1/2 tsp basil

juice from half a lemon

salt and pepper to taste


Slice and dice the vegetables and mince the garlic.

Heat a wok or frying pan over medium heat and add the oil. Saute the onions, celery, carrots and garlic until the onions are translucent - about 5 minutes. Add the basil, salt and pepper and juice from the lemon. Add the mushrooms and cook for 1-2 minutes. Then add the beans and cook until everything is warm.

Spoon 1/4 of the bean mixture into each of the lettuce leaves and serve.

Additional Tips

Use 2 cans of beans, rinsed and drained, or make them from scratch. (See How to use a Pressure Cooker). Any type of bean will work.

You can also add walnuts, pine nuts, almonds or bell pepper.

Recipe by
Ellen Mahoney