Almond Flour Mushroom and Lettuce Wraps
Almond Flour Mushroom and Lettuce Wraps are a wholesome, low-carb snack or meal option. This recipe uses almond flour to create a light coating for sautéed mushrooms, which are then wrapped in crisp lettuce leaves. Packed with fiber, vitamins, and healthy fats, this dish is ideal for those following a Keto, Gluten-Free, or Low-Calorie diet. It is a heart-healthy, plant-based recipe, offering a nutritious yet delicious way to enjoy a light and refreshing meal.
Nutrition Facts
Per serving
Energy
166 kcal
Protein
6 g
Carbs
7 g
Fat
14 g
Fiber
4 g
Ingredients
Common salt
0.25 tsp (1.25g)
Almond flour
1 small cup (100g)
lemon juice
1 tbsp (15g)
Button Mushroom
0.25 cup, sliced (50g)
Chopped Green Chilli
1 tsp (2g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Olive Oil
1 tsp (5g)
Clove Garlic, Minced
1 tsp (5g)
Smoked Paprika
1 tsp (2g)
Black Pepper
1 tsp (2g)
Lettuce
4 medium leaf (60g)
Instructions
Preparation
In a mixing bowl, combine almond flour, water, salt, and black pepper. Whisk well to make a smooth batter.
Adjust the consistency if needed—it should be pourable but slightly thick.
Cooking Steps
Heat a non-stick pan or skillet over medium heat. Add a few drops of olive oil and spread it evenly.
Pour a ladleful of batter onto the pan and spread it gently into a thin circle, like a pancake.
Cook for 2–3 minutes on one side until golden brown, then flip and cook the other side for another 2 minutes.
Repeat with the remaining batter to make cheelas. Set aside.
Prepare the Mushroom Filling
Heat oil in a pan over medium heat. Add minced garlic and chopped green chillies. Sauté until translucent.
Add the chopped mushrooms and cook for 5–6 minutes, stirring occasionally, until they release their moisture and become tender.
Add, lemon juice, smoked paprika, black pepper, and salt. Mix well and cook for another 2 minutes.
Remove the mushroom mixture from heat and let it cool slightly.
Assemble the Wraps
Place a large lettuce leaf flat on a plate.
Place one almond flour cheela on the lettuce leaf.
Spoonful of the mushroom filling onto the center of the cheela.
Wrap the lettuce leaf around the cheela and filling to form a wrap. Secure with a toothpick if needed.
Garnish with chopped coriander leaves before serving.