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–+ servings

Mushroom Avocado Lettuce Wraps

A simple low carb vegetarian meal that is incredibly tasty and satisfying! Lettuce cups or chard leaves are filled with an umami packed filling of portobello mushrooms, sweet peppers and creamy avocado in a garlicky teriyaki sauce. This is a quick and easy weeknight meal with simple ingredients, or a fun appetizer for a group, and it's vegan, low carb and can be made gluten free.
2 servings (as a main meal)
Prep Time: 20 minutes
Cook Time: 10 minutes
5 from 1 rating
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Ingredients

  • 10 oz (300 g) mushrooms, finely chopped
  • 1 red pepper, finely diced
  • 4 cloves garlic, crushed
  • 2 tsp ginger, crushed
  • chili flakes, to taste
  • 3 tbsp teriyaki sauce
  • ½ tsp toasted sesame oil
  • 1 large avocado, in small cubes
  • ½ bunch green (spring) onion, sliced
  • 8 lettuce or chard leaves
  • 1 lime
  • 1 small bunch cilantro
  • vegetable or olive oil, for cooking

Instructions 

  • Heat a little olive oil in a large frying pan. Add the peppers and fry for a couple of minutes on a medium-high heat until they're a little softened and starting to brown on the edges.
    1 red pepper, vegetable or olive oil
  • Add the garlic, ginger and chili flakes (if using) and cook for just a few seconds more, until the fragrance of both the garlic and ginger release.
    4 cloves garlic, 2 tsp ginger, chili flakes
  • Add the mushrooms. If your pan is smaller, like mine, you may want to add them in batches. Cook until they reduce in size and their liquid has mostly evaporated.
    10 oz mushrooms
  • Add in the green (spring) onion and cook for a few seconds just to bring out the fragrance of the onion, but not enough for it to fully soften.
    1/2 bunch green (spring) onion
  • Add the teriyaki sauce. Cook for a minute or two - the sauce will bubble and thicken and a glaze will form over the mushroom pepper mixture.
    3 tbsp teriyaki sauce
  • Finally, remove from the heat and add the avocado and toasted sesame oil. Stir through until the avocado is coated in the sauce.
    1 large avocado, 1/2 tsp toasted sesame oil
  • Serve! Spoon the filling into your lettuce leaves, then top with a squeeze of lime and a few cilantro leaves.
    8 lettuce or chard leaves, 1 lime, 1 small bunch cilantro

Notes

If you swap diced red or brown onion, add it in Step 1 alongside the red pepper.
Nutritional information is based on using 3 tablespoons worth of olive oil while cooking the filling. The amount you end up using may depend on your pan and personal preference.
Serving: 4wraps, Calories: 490kcal, Carbohydrates: 35g, Protein: 13g, Fat: 38g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 26g, Sodium: 1466mg, Potassium: 1999mg, Fiber: 14g, Sugar: 13g, Vitamin A: 14159IU, Vitamin C: 162mg, Calcium: 159mg, Iron: 6mg