Looking for some low carb lettuce wraps, that are also keto and dairy-free? Try these Teriyaki Low Carb Lettuce Wraps with mushrooms and sausage. It’s a tasty dish that works well as an appetizer or main course.
Lettuce wraps are a popular restaurant appetizer. But you can enjoy homemade low carb lettucs wraps in the comfort of your own home! They’re easy to make, easy to customize with your favorite veggies, and so delicious.
When we’re making low carb lettuce wraps at home, I prefer to use a blend of finely chopped mushrooms and ground meat, versus a large amount of just meat or mushrooms only. By blending the two, you can create a more delicious, nutritious, and sustainable meal.
Marlynn’s Tip
Cooking Tip
If you like cooking with a blend of mushroom and meat, after you make this recipe, try using a blend in our Ground Turkey Teriyaki recipe or our Creamy Ground Beef Pasta recipe.
Table of Contents
Why you’ll love this better-for-you recipe!
- It’s light and refreshing yet also super satisfying.
- This is a high protein dish to fuel your day.
- Perfect for lunch or dinner.
- So versatile: enjoy this as a starter or the main course!
🍄🟫 Ingredient Notes
So the real star of my homemade low carb lettuce wraps are the mushrooms. A few notes about the ingredients:
- Mushrooms – Use cremini (baby bella) mushrooms or a combination of your favorite type of mushrooms. Note that there are more than twice as many mushrooms as there is sausage meat. Be sure to finely chop the mushrooms so that they cook up evenly with the ground meat.
- Ground sausage – You can substitute ground turkey, ground chicken, or ground beef.
- Lettuce – Use large leaf, sturdy lettuce, such as romaine lettuce or green leaf lettuce.
- Other veggies – Besides mushrooms, this recipe also includes chopped red bell peppers, cucumbers, and julienned carrots. You can also use
- Aromatics – Fresh garlic and ginger add a brightness to this dish.
- Teriyaki sauce- You can make your own homemade teriyaki sauce with this recipe, but you can also use store-bought teriyaki sauce.
Optional: feel free to garnish with chopped fresh cilantro or fresh parsley if you wish. Serve with lime wedges.
✅ Step-by-Step instructions
You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post. Here are some step-by-step photos and quick overview of instructions.
After the veggie prep and mixing up the quick sauce, this dish comes together easily.
Simply sauté the mushrooms and sausage together for few minutes in a skillet. Then add in the red peppers, garlic, and ginger; sauté for another couple of minutes and then stir in the teriyaki sauce mixture. All that’s left to do after that is assemble the lettuce wraps!
Serving suggestions
These versatile low carb lettuce wraps can be served as an appetizer/starter, or as the main course.
If serving as an appetizer, think about serving them with a hearty main course, such as Thai Red Curry Dumpling Soup, Filipino Pork Adobo, or Chinese Braised Chicken.
If serving this dish as a main course, consider serving it with side dishes such as Chili Garlic Noodles or Instant Pot Basmati Rice.
🍷 🥂 Wine pairings
These low carb lettuce wraps pair deliciously with a Riesling or unoaked Chardonnay. If you’re in the mood for a red wine, go for a lighter bodied red wine with some acidity, such as a Pinot Noir or Gamay.
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Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Teriyaki Low Carb Lettuce Wraps
Ingredients
Teriyaki Sauce
- 1½ tbsp rice wine vinegar
- 2 tbsp coconut amino or soy sauce
- ¼ tsp fish sauce
- 1 tbsp light brown sugar or coconut sugar (omit if keto)
- 1 tsp lime juice
Mushroom Sausage & Veggie Filling
- 2 tbsp olive oil
- 2¼ cup cremini or white button mushrooms, finely chopped
- ¼ pound mild Italian ground sausage
- 1 clove garlic, minced
- 1 1″ slice of ginger, minced
- 1 cup red bell pepper, diced
- ¾ cup cucumber, chopped
- 1 small carrot, skin peeled off, and then your choice of julienned, peeled, or grated
- 8-10 lettuce leaves, use either green or red leaf lettuce, butter lettuce, or romaine lettuce
Instructions
- In a medium bowl, whisk together Teriyaki Sauce ingredients (rice wine vinegar through lime juice) until well blended. Set aside.In a large skillet, heat olive oil over medium-high heat.Add mushrooms and sausage and sauté for about 3-4 minutes until you no longer see any pink from the sausage, breaking up the sausage into little pieces as you stir. Add red peppers, garlic, and ginger, and sauté for another 2-3 minutes until the garlic and ginger have softened. Slowly pour in the teriyaki sauce mixture over the filling and sauté for another 2-3 minutes, until most of the liquid has been absorbed into the filling. Assemble lettuce leaves on a plate and spoon a few tablespoons of filling into each one or allow each person to assemble their own. Top with chopped cucumber and carrots. Eat up!
Notes
- Instead of ground Italian sausage, use ground turkey, ground beef, or ground chicken.
- Other veggies you can use: broccoli, tomatoes, or other bell peppers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the Blended Burger Project! They partnered with restaurants here in town! I love the idea of taking it further at home!
Right! Me, too!
This wraps is so easy to make and Delish too.
Yay! Let me know how you like them! Thank you, Soniya!