Potato and Mushroom Lettuce Wraps

These fresh lettuce wraps give you a creative and fun way to eat mushrooms and potatoes! Simple and straight-forward dinner preparation that only uses one pan to cut down on cleaning. 2 servings, or 3 servings if you opt to mix in some ground meat.

Ingredients:

• 2 medium potatoes, peeled and diced small

• 1 cup mushrooms, finely chopped

• 1/2 bell pepper, diced

• 2 celery stalks, finely chopped

• 1–2 tbsp olive oil

• 2 cloves garlic, minced (optional but recommended)

• 1 tbsp soy sauce (or tamari)

• 1/2 tsp paprika or chili flakes (optional)

• Salt and black pepper to taste

• 8–12 romaine or butter lettuce leaves

Directions:

1. Heat 1 tbsp olive oil in a skillet over medium heat, add diced potatoes with a pinch of salt. Cook 8–10 minutes, stirring occasionally, until golden and tender. Remove and set aside.

2. In the same pan, add the remaining oil and add the mushrooms. Cook about 4–5 minutes. Add celery, bell pepper, and garlic and cook another 3–4 minutes until slightly tender but still crisp.

3. Add the potatoes back into the pan with the mushrooms and vegetables, add soy sauce, paprika or chili flakes, salt, and pepper. Stir well and cook 2-3 more minutes. 

4. Add soy sauce, paprika/chili flakes, salt, and pepper.

5. Spoon the warm filling into fresh lettuce leaves and enjoy!