These darling lettuce wraps are easy, light, and wholesomely delicious! Jicama and Shiitake mushrooms are sliced, sautéed in a salty-sweet marinade, and then stuffed into Butterhead lettuce leaves. Serve with chili paste dipping sauce for a little more zing.

Mushroom and Jicama Lettuce Wraps [Vegan]

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8 wraps


For the Wraps:

  • Butterhead lettuce, washed, drained and leaves separated
  • 1 tablespoon oil
  • 2 thinly sliced ginger pieces
  • 5 ounces fried tofu, diced
  • 3 fresh Shiitake mushrooms, diced
  • 1/2 cup jicama, diced
  • 1/2 of 1 red pepper, diced
  • 1/4 teaspoon salt
  • Pepper, to taste
  • Toasted sesame seeds
  • Cilantro, shredded, for garnishing

For the Dipping Sauce:

  • 1/3 cup vegan hoisin sauce
  • 1/2-1 teaspoon chili paste
  • 1-2 teaspoons water

For the Seasoning Sauce:

  • 1 tablespoon sweet soy sauce
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon mushroom seasoning
  • 1/4 teaspoon sesame oil
  • 1/2 teaspoon chili paste (optional)
  • 1 tablespoon water


  1. Mix dipping sauce ingredients together in a small bowl and set aside.
  2. Mix seasoning sauce ingredients together in a bowl and set aside.
  3. Wash, dry, and separate the leaves of 1 head of butterhead lettuce. Set aside.
  4. Heat skillet at medium heat, add oil and ginger. Stir fry for half a minute.
  5. Add tofu, mushrooms, jicama, and 1/4 teaspoon salt, and stir fry for about 5 minutes or until golden brown.
  6. Add red peppers and seasoning sauce mix. Stir fry another minute, then transfer into serving bowl.
  7. Assemble wraps by spooning 1-2 tablespoons of filling onto the lettuce leaves, top with a teaspoon of dipping sauce, and garnish with cilantro.


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