Lettuce Crunch Wraps

Ingredients:

Lettuce Crunch Wraps with carrot, cucumber, and radish topping and sweet thai chili sauce!

2 cups vegetable broth
1 cup green lentils
1 8oz package of cremini mushrooms- chopped
1 cup walnuts-chopped
3 cloves garlic- minced
1 tbsp ginger- minced
1 tbsp toasted (or untoasted sesame oil)
1/4 cup Soyaki/ Teriyaki sauce
2 tbsp coconut aminos (also can substitute soy sauce or tamari)

1 head of lettuce with large leaves

Toppings:
1 cup shredded carrot
1 cup shredded cucumber
1 cup shredded purple cabbage
4 1/2 teaspoons mirin
sweet chili sauce

Place each shredded vegetable in separate bowls (or together) and toss with mirin. Set aside.

Cook lentils according to package in the vegetable broth (can also use water, but much more flavorful with broth).

When done, heat sesame oil on a large pan.

Once oil is hot, add in ginger and garlic and sauté until fragrant. Add mushrooms and walnuts and stir.

Add the cooked lentils to the pan and continuously stir.

Add the soyaki/Teriyaki sauce and coconut aminos.

Cook for another 5-7 minutes or until mushrooms are fully cooked but not mushy. Turn off heat. Scoop mixture into lettuce leaves and top with shredded vegetables and a sweet chili sauce. Enjoy!