Updated: Mar 27

Mushrooms, wild rice & purple daikon radish are sauteed in zesty, sweet & umami flavors - served in a crispy lettuce cup! These wraps make a delicious gluten-free, grain-free & low-carb appetizer or side dish.

Serves 4-6



  • 1 cup true wild rice, cooked (or quinoa)

  • 2 cups mushrooms, diced small (portobello, baby bella, button or a combination)

  • ½ cup purple daikon radish, diced small (or water chestnuts or jicama)

  • ½ onion, diced small

  • 2 garlic cloves, minced

  • 1 Tbsp coconut oil (or avocado oil)

  • 1 Tbsp tamari (or coconut aminos)

  • 1 Tbsp rice vinegar

  • 1 Tbsp fresh ginger, minced

  • 1 head of lettuce, washed and dried (leaf, butter or romaine lettuces are all good options)


  • 2 Tbsp tamari (or coconut aminos)

  • 1 Tbsp rice vinegar

  • 1 Tbsp sesame oil

  • 1 tsp sambal oelek (more if you like it spicy)

  • 1 tsp pure maple syrup


Toasted sesame seeds, purple daikon radish, green onion, sriracha


  1. Heat a large skillet over medium/low heat and add coconut oil. Once melted, add onion and saute for 3-5 minutes.

  2. Add garlic and saute for a minute.

  3. Add mushrooms and saute for about 5 minutes to release moisture. Add radish, tamari, vinegar & ginger. Simmer until moisture has absorbed, stirring frequently - about 10 minutes.

  4. Add sauce ingredients to a mixing jar and whisk together until combined.

  5. Place lettuce leaves on plates and add about 2 Tbsp of mushroom mixture (or more if leaves are large), and garnish. Serve sauce on the side in individual containers.

NOTE: True wild rice is actually an aquatic grass (not a grain) that's naturally grown & hand picked in northern Minnesota and Canada. Contains lower carbs than regular rice and is non-gmo. Try adding to soups and salads for a nutty & earthy flavor profile! We love the Lake & River Wild Rice from Moose Lake Wild Rice Company.

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Plant-Based Health Coach & Meal Prep
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