Thai Mushroom Lettuce Wraps


  • 2 tablespoons coconut aminos or low sodium soy sauce
  • zest and juice of 1 lime
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic minced
  • 1 tablespoons sriracha plus more for serving
  • 1 teaspoon olive oil
  • 1 small onion diced
  • 1 pound portobello mushrooms stemmed and diced
  • 2 green onions thinly sliced
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup fresh mint chopped
  • butter lettuce leaves for serving


  1. In a small bowl, whisk together coconut aminos, zest and juice of lime, ginger, garlic, and 1 tablespoon sriracha. Set aside.
  2. Heat olive oil over medium-high heat. Add onion and mushrooms and cook until onion is translucent and mushrooms have softened. Add the sauce and cook until reduced. Stir in green onions, cilantro, and mint.
  3. To serve, spoon mushroom mixture into lettuce leaves. Drizzle with sriracha and sprinkle with more fresh herbs, if desired.