Mushroom & Quinoa Lettuce Wraps Recipe

These Mushroom & Quinoa Lettuce Wraps are a vibrant, wholesome delight that’s as satisfying as it is healthy. Earthy mushrooms and nutty quinoa come together in a savory filling, perfectly balanced with crisp, refreshing lettuce leaves. Each bite offers a delightful mix of textures—soft, chewy, and crunchy—while the subtle umami flavors shine through. Ready in just 30 minutes, this dish is a quick yet impressive way to enjoy a light, nutrient-packed meal.

Packed with protein and fiber, these wraps are a guilt-free option that doesn’t skimp on flavor. The aromatic blend of herbs and spices adds depth, while the fresh lettuce provides a cool, crunchy contrast. Whether you’re looking for a quick lunch or a light dinner, these wraps are a versatile, crowd-pleasing choice that’s sure to become a favorite.

Ingredients for Mushroom & Quinoa Lettuce Wraps

• For the Wraps:
• 8 small butter lettuce leaves (washed and dried)
• ¼ cup peeled cucumber strips (thinly sliced)
• ¼ cup peeled carrot strips (thinly sliced)
• ¼ cup crushed peanuts (for garnish)
• Extra lime wedges (for serving)
• For the Mushroom & Quinoa Filling:
• 1 teaspoon olive oil
• 2 cups chopped mushrooms (shiitake, cremini, or your choice)
• 1-2 teaspoons soy sauce or tamari (adjust to taste)
• A squeeze of lime juice
• A splash of rice vinegar (about 1 teaspoon)
• 1 cup cooked quinoa
• ¼ cup scallions (thinly sliced)
• For the Peanut Tofu Sauce:
• ¼ cup smooth peanut butter
• 5 ounces silken tofu (soft or firm)
• 1 teaspoon soy sauce or tamari
• 1 small clove garlic (minced)
• A splash of sriracha (adjust to spice preference)
• A splash of rice vinegar
• For the Spicy Sauce (optional):
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar (add more to temper spice)
• 1 tablespoon sriracha
• 1 tablespoon fresh lime juice
• A pinch of sugar

Step-by-Step Instructions

1. Prepare the Mushroom & Quinoa Filling:
2. Heat 1 teaspoon olive oil in a medium skillet over medium heat.
3. Add the chopped mushrooms and 1 teaspoon soy sauce. Cook for 5-8 minutes, stirring occasionally, until mushrooms are tender and reduced in size.
4. Squeeze in lime juice, then stir in the cooked quinoa.
5. Add another splash of soy sauce and rice vinegar (about 1 teaspoon each). Remove from heat and mix in the scallions. Taste and adjust seasonings as needed.
6. Make the Peanut Tofu Sauce:
7. Combine peanut butter, silken tofu, soy sauce, minced garlic, sriracha, and rice vinegar in a small food processor. Blend until smooth. Taste and adjust seasonings if desired.
8. Prepare the Spicy Sauce (optional):
9. In a small bowl, whisk together sesame oil, rice vinegar, sriracha, lime juice, and a pinch of sugar. Taste and adjust spice or acidity to your preference.
10. Assemble the Lettuce Wraps:
11. Arrange the butter lettuce leaves on a platter. Fill each leaf with a spoonful of the mushroom & quinoa mixture.
12. Top with cucumber and carrot strips, then sprinkle with crushed peanuts.
13. Serve with the peanut tofu sauce, spicy sauce (if using), and extra lime wedges on the side. Assemble as you eat for the freshest experience!

Creative Sauce & Topping Ideas

Elevate your lettuce wraps with extra sauces and toppings! Try a ginger-lime dressing (mix 1 tbsp lime juice, 1 tsp grated ginger, 1 tsp honey, and 1 tsp sesame oil) for a zesty kick. Add crunch with toasted sesame seeds or crispy fried shallots. For a creamy twist, drizzle with a cashew cream sauce (blend soaked cashews, water, garlic, and a pinch of salt).

Perfect Pairings for Serving

Serve these wraps as a light lunch or appetizer with steamed edamame or miso soup for a complete meal. For a refreshing side, pair with a cucumber and avocado salad tossed in rice vinegar and sesame oil. Don’t forget extra lime wedges for a bright finish!

Quick Storage & Reheating Tips

Store the mushroom and quinoa filling separately in an airtight container in the fridge for up to 3 days. The peanut tofu sauce can be stored for up to 5 days. To reheat, warm the filling in a skillet over medium heat, adding a splash of water to prevent drying. Assemble wraps fresh for the best texture!

Easy Recipe Variations

Swap quinoa for cauliflower rice or brown rice for a different base. Use shredded cabbage or collard greens instead of lettuce for a sturdier wrap. For a nut-free option, replace the peanut sauce with a sunflower seed sauce (blend sunflower seeds, tofu, and a splash of soy sauce).

Time-Saving Hacks

Use pre-cooked quinoa or frozen quinoa to cut down on prep time. Chop mushrooms and veggies in advance and store them in the fridge. For the sauces, blend them ahead and keep them refrigerated—they’ll save you time when assembling the wraps!