Thai Mushroom Wraps

How to make

Start by prepping all the veggies and herbs. Chopping takes a bit of time, but the cooking for this recipe is simple and super quick.

For the mushrooms, use any that you like: large portabella mushrooms – just remove the tough stems; cremini, shiitake, wild mushrooms, rehydrated dried mushrooms, or white button mushrooms.

I like to chop the mushrooms in the food processor. It makes short work of them. I do it in two batches so the bowl isn’t too crowded.

Make the sauce:

Combine the ginger, garlic, lime zest and juice, soy sauce, and crushed red pepper in a small bowl and set aside.

Add as much or as little crushed red pepper as you like, depending on how spicy you like your foods. Feel free to leave the crushed red pepper out entirely if you’re heat adverse.

Want to use ground ginger instead of fresh? Use ¼ to ½ teaspoon of ground ginger in this recipe. Likewise, if you want to use ground dried garlic, you can; just use ¼ teaspoon for this recipe.

Cook the filling:

Heat a large skillet (I love my wok) over high heat. Add the sesame oil. Add the shallots and mushrooms. Cook until the water is cooked off, and they’re starting to brown.

Add the ginger sauce mixture and cook for another minute. Add the cilantro, mint, and green onion, and turn off the heat.

Serve:

Place some of the mushroom mixture on the bottom of one the lettuce leaves.

Butter lettuce or Boston lettuce leaves are the best for wraps because they have a nice soft rib. If you can’t find butter lettuce, use large Romaine leaves.

You can also put the filling in a bread wrap if you like. Or, make Cottage Cheese Bread for a protein filled wrap.

Garnish the wrap with additional goodies like bean sprouts, shredded carrot, sliced red bell pepper, red onion, chopped peanuts, chopped cashews, or sprouts. Thai basil would be a lovely addition to these as well. Add some rice to your wrap. Top it all off with some heat like chili garlic paste or sriracha. And serve with some lime wedges on the side.

Want it saucier? These are great with a little peanut sauce drizzled over the top. Or try some Plum Chili Dipping Sauce or Teriyaki.

Storage of leftovers

This makes great leftovers or meal prep.

Let the cooked mushrooms cool down completely. Keep the mushroom mixture separate and in an airtight container in the fridge for 3 to 4 days.

How to reheat

The mushroom mixture can be served cold from the fridge, or rewarm slightly in the microwave or on the stove.

Add some protein

If you want to add more protein to these wraps, it’s easy to do. Toss in some shredded chicken, air fryer tofu, edamame, garbanzo beans, or even cooked ground beef or turkey.

More Thai inspired meals

You’ll love the flavors of Thai Coconut Noodles, Thai Basil Shrimp, and Thai Basil Pasta.