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Jamaican Jerk Mushroom Lettuce Wraps with Papaya Salsa

  • Yield: 24 wraps 1x


These Jamaican jerk wraps with papaya salsa are a meal for the whole family to enjoy.


  • 2 medium onions, cut into ½-inch dice (divided)
  • 1 Scotch bonnet pepper or 2 jalapeno peppers, seeded and cut into ½-inch dice (divided)
  • 4 tablespoons fresh ginger, grated
  • 5 limes, juiced
  • 1/4 cup low sodium soy sauce
  • 2/3 cup olive oil (divided)
  • 1/4 cup maple syrup
  • 2 tablespoons dried leaf thyme
  • 5 teaspoons allspice
  • 1 teaspoons cayenne pepper
  • 3 teaspoons nutmeg
  • 1 1/2 teaspoons cinnamon
  • 3 pounds oyster mushrooms, halved
  • 2 pounds button mushrooms, halved
  • 6 cups mixed greens, coarsely chopped
  • 24 large Boston lettuce leaves (about 4 full heads, cleaned)

Papaya Salsa

  • 5 large papayas, peeled, seeded and coarsely chopped
  • 1 small red onion, cut into ½-inch dice
  • 1 large red bell pepper, seeded and cut into ½-inch dice
  • 1 large green bell pepper, seeded and cut into ½-inch dice
  • 2 jalapeno peppers, seeded and finely chopped
  • 1/3 cup fresh cilantro, coarsely chopped
  • 3 limes, juiced
  • 1 orange, juiced
  • 2 teaspoons red pepper flakes


  1. Place all papaya salsa ingredients in a bowl and mix thoroughly. Cover and refrigerate until ready to use.
  2. Place half the diced onion and half Scotch bonnet or jalapeno in the bowl of a food processor. Add ginger, lime juice, soy sauce, 1/3 cup of olive oil, maple syrup, thyme, allspice, cayenne, nutmeg and cinnamon. Puree until well combined. Set aside.
  3. Warm a grill or griddle to medium high heat. Place mushrooms in a bowl; toss with remaining olive oil, onion and peppers. Turn half the mix onto the grill and cook 2 – 3 minutes, turning often with a spatula. Place cooked mixture in a large bowl; repeat process with remaining half. Mix in the onion and pepper spice blend.
  4. Lay out individual lettuce leaves on trays covered with paper towels. Top each with about 1/4 cup mixed greens, 2 tablespoons papaya salsa and 1/4 cup mushroom filling.


  • Serving Size: 1 lettuce leaf with 1/2 cup filling
  • Calories: 178
  • Sodium: 119 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 29 g
  • Fiber: 6 g
  • Protein: 4 g

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