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Thai Lettuce Wraps served on a rectangular plate.

Curried Lentil Lettuce Wraps with Miso Sriracha Peanut Sauce

Thai inspired flavors highlight lentils and mushrooms topped with seasonal veggies and a Sriracha peanut sauce all wrapped up in leafy butter lettuce. Thai lettuce wraps are simple to pull together and meal prep ready! vegan + gluten free
Course Dinner, Lunch
Cuisine Thai
Keyword Lettuce Wrap Sauce, Thai Lettuce Wrap, Vegan Lettuce Wraps
Cook Time 45 minutes
Total Time 45 minutes
Servings 6 - 7 Wraps
Calories 223kcal
Author Traci York | Vanilla And Bean


For the Filling:

  • 3/4 C French Green Lentils 144g
  • 2 C Water 472g
  • 2 tsp Sesame Oil
  • 8 oz Shiitake Mushrooms 200g
  • 1/4 C Purple Onion diced, 50g
  • 1 tsp grated ginger*
  • 1 tsp grated garlic*
  • 1 1/2 Tbs Tamari
  • 2 tsp Maple Syrup
  • 2 tsp Prepared Thai Red Curry Paste
  • 1 tsp Sriracha
  • 1 1/2 tsp Liquid Aminos or more Tamari

For the Sauce:

  • 1/4 C Peanut Butter smooth or chunky, 70g
  • 1 T White Miso Paste
  • 1 tsp Grated Garlic*
  • 1 tsp Grated Ginger*
  • 1 Lime juiced
  • 1 tsp Sriracha
  • 1 tsp Maple Syrup
  • 3-5 Tbs Hot Water increase or decrease depending on consistency

For the Toppings:

  • 1 C Snow Peas or Snap Peas trimmed and sliced into 1/4" pieces on the bias**, 100g
  • 1 C Carrots julienne or grated, 76g
  • 3 Tbs Scallions sliced thin on the bias
  • 1 Tbs Sesame Seeds

For Garnish:

  • Thai Basil and/or Cilantro
  • Lime wedges


For the Filling:

  • In a small saucepot add the lentils and water. Bring to a boil then simmer for about 27 minutes. The lentils will be soft but still firm enough to hold their shape and texture.
  • While the lentils are simmering, destem the mushrooms and slice the caps thin. The stems tend to be tough so discard them. Add the sesame oil to a large saute pan and heat on medium high until shimmering. Add the onion and saute for about two minutes, or until soft. Add the mushrooms and cook on low for 10 minutes. Allow the mushrooms to set in the pan for 2-3 minutes at a time, without stirring to get a bit of a sear on them. About two minutes before the mushrooms are done, toss in the ginger and garlic. Stir well.
  • To the onion and mushroom mixture add the tamari, maple syrup, curry paste, Sriracha, and liquid aminos. Stir and cook on low for 2-3 minutes to incorporate all the flavors. Add the lentils to the mushroom mixture and stir to incorporate. Remove from heat. Taste for seasoning adjustment and add a few pinches of salt if necessary.

For the Sauce:

  • In a food processor, add the peanut butter, miso paste, garlic, ginger, lime juice, Sriracha, maple syrup and 3 Tbs of hot water. Process until smooth, adding additional water if needed to adjust consistency. The sauce should be pourable and smooth but not runny.

To Assemble:

  • Rewarm the lentil mixture if necessary or serve the filling chilled. Spoon 3-4 tablespoons full of filling in the bottom of a piece of lettuce. Top with snow peas, carrots, scallions and a sprinkling of sesame seeds. Spoon a tablespoon of sauce over the wrap and garnish with leaves of fresh Thai basil. Serve with a wedge of lime and more sauce for drizzling.


*Use a micro plane to grate the garlic and ginger or finely mince.
**When Snow Peas are out of season, I use thinly sliced raw cabbage in this recipe.


Calories: 223kcal | Carbohydrates: 28g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Sodium: 555mg | Potassium: 552mg | Fiber: 10g | Sugar: 7g | Vitamin A: 4043IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 3mg