Lentil Lettuce Wraps

Lentil Lettuce Wraps

  • Servings: 2
  • Print

Credit: Adapted from Making Thyme For Health. A twist on a traditional lentil patty by adding the lentil mixture to a lettuce wrap with hoisin ketchup drizzled on top.  Perfectly light meatless lunch option that can be made vegan by using a “flax egg (Flax seed and water mixed together”) instead of an actual egg. For a heartier dinner size portion, add rice to the lettuce wrap with lentil mixture.


  • 1 cup cooked red lentils
  • 1/2 cup grated carrots
  • 1/2 cup finely chopped yellow onion
  • 2 garlic cloves, grated
  • 1 egg
  • 2 TBS oat flour
  • 1/2 cup Parmesan and Italian Panko bread crumbs
  • 1 TBS Worcestershire sauce
  • 1 TBS Italian Seasoning from Mrs. Dash
  • 1/2 TBS lime zest
  • 3 parts ketchup
  • 1 part hoisin sauce
  • 1 part water

  • head of romaine lettuce


  • Heat outdoor grill to about 300 degrees.
  • While waiting for grill to heat up, mix all ingredients for lentil patty in a medium sized bowl. Once combined, separate mixture into 6 patties the same way you would for a burger.
  • When grill is ready, drizzle lentil patty with extra virgin olive oil and add to grill. Cook about 5 minutes on each side or until grill marks are obvious on both sides. Remove from grill and set aside.
  • To prepare hoisin ketchup, simply add 3 parts of ketchup to 1 part water and 1 part hoisin sauce and mix.
  • To prepare wrap, snap individual pieces of romain leaf lettuce from the head of lettuce at the base. Rinse and dry.
  • Crumble lentil patty into lettuce wrap and drizzle with hoisin ketchup.

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