Using greens as a vehicle for the well-seasoned mushrooms in these wraps cuts carbs out of the equation. Instead of overdoing it on calories, enjoy these wraps guilt-free. Nutrition (per serving) Calories: 151; total fat: 6g; protein: 8g; carbohydrates: 28g; sugar: 8g Recipe and photo by Megan Ware, R.D.N., of Nutrition Awareness.
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Makes 3 servings
Prep time 10 min.
Cook time 5 min.
Ingredients
1 Tbsp fresh ginger, grated 2 cloves garlic, minced 1 lime, juice and zest 3 Tbsp low-sodium soy sauce 1 tsp crushed red pepper flakes 1 tsp extra-virgin olive oil 2 large shallots, small diced 10 oz cremini mushrooms, finely chopped 6 oz mini Portobello mushrooms, finely chopped, hard stems removed if necessary ½ cup cilantro, coarsely chopped 10 mint leaves, coarsely chopped 3 green onions, diced (green and white parts) Large romaine lettuce leaves (about 8)
How to make it
Whisk ginger, garlic, lime zest and juice, soy sauce, and red pepper flakes in a small bowl with a fork. Set aside. In a large skillet, heat olive oil to medium-high heat. Add mushrooms and shallots, and stir-fry until soft. Add ginger mixture and cook an additional 2 minutes. Add the cilantro, mint, and green onions, and remove from heat. Serve mushroom mixture on large romaine leave,s and fold over on each side to make into a wrap.
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Using greens as a vehicle for the well-seasoned mushrooms in these wraps cuts carbs out of the equation. Instead of overdoing it on calories, enjoy these wraps guilt-free.
Nutrition (per serving)
Calories: 151; total fat: 6g; protein: 8g; carbohydrates: 28g; sugar: 8g
Recipe and photo by Megan Ware, R.D.N., of Nutrition Awareness.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 3 servings
Prep time 10 min.
Cook time 5 min.
Ingredients
1 Tbsp fresh ginger, grated 2 cloves garlic, minced 1 lime, juice and zest 3 Tbsp low-sodium soy sauce 1 tsp crushed red pepper flakes 1 tsp extra-virgin olive oil 2 large shallots, small diced 10 oz cremini mushrooms, finely chopped 6 oz mini Portobello mushrooms, finely chopped, hard stems removed if necessary ½ cup cilantro, coarsely chopped 10 mint leaves, coarsely chopped 3 green onions, diced (green and white parts) Large romaine lettuce leaves (about 8)
How to make it
Whisk ginger, garlic, lime zest and juice, soy sauce, and red pepper flakes in a small bowl with a fork. Set aside. In a large skillet, heat olive oil to medium-high heat. Add mushrooms and shallots, and stir-fry until soft. Add ginger mixture and cook an additional 2 minutes. Add the cilantro, mint, and green onions, and remove from heat. Serve mushroom mixture on large romaine leave,s and fold over on each side to make into a wrap.
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Makes 3 servings
Prep time 10 min.
Cook time 5 min.
Ingredients
1 Tbsp fresh ginger, grated 2 cloves garlic, minced 1 lime, juice and zest 3 Tbsp low-sodium soy sauce 1 tsp crushed red pepper flakes 1 tsp extra-virgin olive oil 2 large shallots, small diced 10 oz cremini mushrooms, finely chopped 6 oz mini Portobello mushrooms, finely chopped, hard stems removed if necessary ½ cup cilantro, coarsely chopped 10 mint leaves, coarsely chopped 3 green onions, diced (green and white parts) Large romaine lettuce leaves (about 8)
How to make it
Whisk ginger, garlic, lime zest and juice, soy sauce, and red pepper flakes in a small bowl with a fork. Set aside. In a large skillet, heat olive oil to medium-high heat. Add mushrooms and shallots, and stir-fry until soft. Add ginger mixture and cook an additional 2 minutes. Add the cilantro, mint, and green onions, and remove from heat. Serve mushroom mixture on large romaine leave,s and fold over on each side to make into a wrap.
Makes 3 servings
Prep time 10 min.
Cook time 5 min.
Prep time 10 min.
Cook time 5 min.
Prep time
10 min.
Cook time
5 min.
Ingredients
- 1 Tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 lime, juice and zest
- 3 Tbsp low-sodium soy sauce
- 1 tsp crushed red pepper flakes
- 1 tsp extra-virgin olive oil
- 2 large shallots, small diced
- 10 oz cremini mushrooms, finely chopped
- 6 oz mini Portobello mushrooms, finely chopped, hard stems removed if necessary
- ½ cup cilantro, coarsely chopped
- 10 mint leaves, coarsely chopped
- 3 green onions, diced (green and white parts)
- Large romaine lettuce leaves (about 8)
How to make it
Whisk ginger, garlic, lime zest and juice, soy sauce, and red pepper flakes in a small bowl with a fork. Set aside. In a large skillet, heat olive oil to medium-high heat. Add mushrooms and shallots, and stir-fry until soft. Add ginger mixture and cook an additional 2 minutes. Add the cilantro, mint, and green onions, and remove from heat. Serve mushroom mixture on large romaine leave,s and fold over on each side to make into a wrap.
Whisk ginger, garlic, lime zest and juice, soy sauce, and red pepper flakes in a small bowl with a fork. Set aside.
In a large skillet, heat olive oil to medium-high heat. Add mushrooms and shallots, and stir-fry until soft. Add ginger mixture and cook an additional 2 minutes. Add the cilantro, mint, and green onions, and remove from heat.
Serve mushroom mixture on large romaine leave,s and fold over on each side to make into a wrap.
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