Herb-Packed Lettuce Cups with Lime Wheels
4.6(188 ratings)A crumble of walnuts, mushrooms and plenty of herbs gives these lettuce cups a savory, larb-style filling that is light but satisfying. The lime wheels on top are more than decoration, so squeeze one over the cup just before eating to wake up the herbs. Little gem leaves are the ideal size and shape, sturdy enough to hold the filling.
- Hands-on
- 20 min
- Soak
- 4 hr
- Total
- 4 hr 20 min
- Serves
- 4
- Level
- Easy
Method
-
Step 1: Pulse the soaked, drained walnuts in a food processor into a coarse crumble, then transfer them to a mixing bowl.
-
Step 2: Add the chopped mushrooms, shallot, lime juice, coconut aminos and chili flakes, stir well and let sit for 10 minutes to soften the mushrooms.
-
Step 3: Fold in the mint, cilantro and dill just before serving so the herbs stay bright and fragrant.
-
Step 4: Separate the lettuce leaves, keeping the cup-shaped inner ones, and arrange them in rows on a white tray.
-
Step 5: Spoon the herby crumble into each cup and finish with a thin lime wheel perched on top of every portion.
Same technique, different aisle
More from Rolls, Wraps & Maki
Keep cooking without the stove
Purple Slaw Zucchini-Flax Wrap with Radish
A soft zucchini-flax wrap loaded with tangy purple cabbage slaw, sliced radishes and avocado, served on a black plate for a bold, crunchy lunch full of color.
Spinach Pinwheels with Cashew Herb Cheese
Spinach-flax wraps spread with herbed cashew cheese, layered with red pepper and grated carrot, rolled tightly and sliced into swirly pinwheels stacked on a board.
Daikon Carrot Summer Rolls with Cashew Sauce
Chewy rice paper rolls stuffed with shredded daikon, carrot and fresh basil, served with a thick cashew chili dipping sauce that is creamy, salty and just a little sweet.
Mediterranean Wrap Board with Olives and Mushrooms
A sharing board of pale zucchini-flax wraps with marinated mushrooms, olives, bell peppers, sweet corn and tomatoes, arranged on a black surface for easy grazing.