Raw Vegan Asian Lettuce Wraps

Marinated cucumbers

1 Small Cucumber, very thinly sliced
1 Tbsp Rice Wine Vinegar
1 Tbsp Maple Syrup
1 Tsp Coconut Amino
1 Tsp Sesame Oil
1/4 Tsp Red Pepper Flakes

Mix all liquid ingredients with the cucumber and add red pepper to taste. Let marinate for at least 8 hours.

Portobello beef

2 Extra Large Portobello Mushroom, or 3 Medium, Sliced into strips
2 Tbsp Olive Oil
2 Tbsp Coconut Amino
1 Tbsp Balsamic Vinegar
1/2 Cove Garlic, Minced

Remove the black back side with a spoon and slice the mushrooms.

Combine all iquid ingredients and garlic, and submerge the mushroom strips into the marinade. Let sit in the fridge overnight or for eight hours, flipping the mushroom once or twice.

Rice

1 Medium / Large Jicama, Peeled and Cubed

2 Tsp Maple Syrup
1 and 1/2 Tbsp Rice Wine Vinegar
1/4 Tsp Salt

Chop jicama in a food processor till it resembles “rice.” Remove it, and squeeze it through a nut milk bag to release a lot of excess moisture.

Mix jicama “rice” with maple syrup, rice vinegar and salt.

For the wraps

8 Large Butter Lettuce Leaves

To assemble the wraps:

Before you’re ready to eat, lay out the butter lettuce leaves. Top your first with some of the jicama rice, some of the cucumber (you’ll obviously want to remove them from the marinade!), and then a few strips of the mushroom (ditto!). Repeat with the three remaining lettuce leaves, and add any leftover fillings to the others, so that you have four fully loaded wraps. Enjoy!

Taste Note: Tastes GREAT
Note: Instead of adding the maple syrup to the jicama rice, I think, if we add red chili flakes and make it spicy, it would be awesome.
Serves: 2
Serves:  Source: TheFullHelping