Mushroom-Chikpea Lettuce Wraps with Chili Cilantro Ranch Sauce


  • 1 tbs of olive oil
  • 2 large chopped portobello mushroom caps
  • 2 tsp of dried oregano
  • 1 tsp of garlic powder
  • 1 tsp of salt
  • 1 tsp of chilli powder
  • 1/2 tsp of black pepper
  • 1 package of chikpeas
  • 1 tbs finely chopped yellow onion
  • 1/4 cup filtered water
  • 2 heads of romaine lettuce
  • 1/4 cup of chopped red onion
  • 1/2 of key lime juice
  • 1/4 cup of chopped purple cabbage
  • 1/4 cup of chopped cucumber
  • 1 chopped avocado
  • 1 chopped vine ripe tomatoe
  • 10 kalamata olives chopped


  1. In a cast iron pan on medium heat add olive oil and mushrooms cook for about 8 minutes

  2. Next add all seasonings and stir well, add chikpeas as well as filtered water and onion cook for 5 minutes, lower heat and cover for 8 to 10 minutes

  3. Peel outer leaves away from lettuce chop off bottoms, divide, and remove the small leaves (save for salads)

  4. Once mushrooms and chikpeas are done set aside, line up lettuce leaves, squeeze key lime juice into red onions evenly

  5. Place mushrooms and chikeas at the botoom of each leaf and distribute veggies evenly

  6. Drizzle sauce of choice we used our cilantro chili ranch sauce and garnish with red pepper flakes and fresh squeezed lime juice, enjoy

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