Chocolate & lentil lettuce wraps

Chocolate-lentil lettuce wraps

Total Time
50 min
15 min
35 min
A platter of lettuce wraps is just so pretty, and we promise that this dish will not disappoint! This is a great option to serve if you are looking for a gluten-free or a vegetarian main course. We call for Bibb lettuce leaves, but hearts of romaine lettuce leaves would work equally well, and add a little bit of satisfying crunch. If you would like to use a different type of lentil, just check the package and adjust cooking time as needed. If you are shy about spicy food, you can omit the cayenne from the sauce—it’ll still taste great.


Dark sesame oil

1 tsp

Garlic clove

1 clove(s), finely chopped

Fresh ginger

1 tsp, fresh, grated


1 cup(s), matchstick-cut


8 oz, chopped

Unsweetened cocoa powder

4 Tbsp


2 Tbsp

Soy sauce

2 Tbsp

Powdered peanut butter

1 Tbsp

Thai roasted chili paste

1 Tbsp, red variety

Fresh lime juice

2 Tbsp

Dried lentils

¾ cup(s), brown variety

Plain fat free Greek yogurt

½ cup(s)

Tomato paste

1 Tbsp

Garlic powder

½ tsp

Cayenne pepper

¼ tsp

Kosher salt

1 pinch(es)

Black pepper

1 pinch(es)

Bibb lettuce

12 piece(s), large leaves


  1. To make filling, in large skillet, heat oil over medium-high. Add garlic and ginger and cook, stirring constantly, until softened and fragrant, about 30 seconds. Add carrots and cook, stirring often, until beginning to soften, about 5 minutes. Add mushrooms and cook, stirring often, until softened, about 3 minutes. Add cocoa powder, honey, soy sauce, peanut butter powder, and chile paste. Cook, stirring constantly, until vegetables darken slightly, about 30 seconds. Add lime juice and stir, scraping bottom of pan to loosen any browned bits. Add lentils and enough water to skillet just to cover vegetables and lentils. Reduce heat to low and cook, stirring occasionally, until lentils are tender and filling has thickened, about 20 minutes.
  2. To make sauce, in small bowl, whisk yogurt, tomato paste, garlic powder, cayenne, pinch each of salt and black pepper, and 1 tbsp water. Spoon 1/4 cup filling onto each lettuce leaf. Drizzle sauce on top.
  3. Serving size: 2 lettuce wraps, 1/4 cup filling per wrap