Vegetarian Chinese Lettuce Wraps



1 head of iceberg lettuce, cut in half to make cup shapes



3 Tbs. coconut oil, melted

8 oz. grilled or baked tofu (chopped into small cubes)

4 large portabella mushroom caps (grilled and chopped into small cubes)

1 cup water chestnuts, minced

1 onion, chopped

6 cloves minced garlic


Finishing Sauce

1/4 cup honey

1/2 cup water

3 Tbs. tamari

3 Tbs. apple cider vinegar

2 Tbs. tomato paste

Juice of 1 lemon

2 tsp. toasted sesame oil

2 inches ginger, peeled, grated, and juice squeezed out

4 clove garlic

1 Tbs. Dijon mustard

1 tsp. garlic chili paste


Stir Fry Sauce

2 tablespoons soy sauce

2 tablespoons brown honey

1/2 teaspoon apple cider vinegar

3 Tbs. Black Bean / Garlic Paste




Make the Finishing Sauce by blending all ingredients together. Refrigerate this sauce until you’re ready to serve.


Brush tofu, and portabella mushrooms with oil and grill for 2-5 min per side.  Chop into uniform small cubes.


Bring oil to medium high heat in a large frying pan.  Sauté onions until brown and caramelized.  Add cubed tofu, and mushrooms along with water chestnut, and garlic and Stir Fry Sauce.  Sauté mixture until water is evaporated.


Fill lettuce ‘cup’ with mushroom and tofu filling, and top with Finishing Sauce and sesame seeds.


About Janae

Janae is a Registered Nurse whose main focus is integrative healing practices. She has experience as an herbalist, health and wellness coach, and as a personal development and Law of Attraction coach. She is a raw food and whole food chef extraordinaire, essential oils specialist, massage therapist and meridian tapping coach. She is a doctoral student at the University of Arizona in their nurse practitioner program. Read More