Minneola Wild Rice Lettuce Wraps Recipe

Quick Recipe Facts

Best with Sunkist® Minneola Tangelos
Quick Facts Bottom

Fresh and full of flavor, Minneola Wild Rice Lettuce Wraps are delectable. The Minneola adds a bold, tangy taste that helps to create a wonderful blend of flavors. Serve as an appetizer or a great satisfying meal!


  • 3 Sunkist® Minneolas, peeled and sectioned
  • 2 cloves garlic, minced
  • 1/4 cup water
  • 20 medium shitake mushrooms, de-stemed
  • 4 cups cooked wild rice
  • 4 scallions, green parts chopped
  • 1 carrot, coarsely grated
  • 1/4 cup cilantro, chopped
  • 18 leaves Boston leaf lettuce

  • Dipping Sauce:
  • 1/2 cup soy sauce
  • 4 scallions, white parts
  • 3 Tbsp. honey
  • 2 cloves garlic
  • 1 Tbsp. ginger
  • 1 tsp. hot chili sauce
  • 3 Tbsp. sesame oil
  • Zest of 2 Sunkist® Minneolas

  • Preparation: Preheat oven to 400 degrees. Place a cookie sheet in the oven to preheat.

Instructions: (Makes 8 servings)

  • Marinate the shitakes in the water and minced garlic for 15 minutes. Season the mushrooms with salt and pepper, carefully spread the mushrooms evenly over the preheated cookie sheet and roast for approximately 8 to 10 minutes. Remove from the oven and allow to cool.
  • Slice the mushrooms and place in a medium sized serving bowl. Add the wild rice, chopped scallions, cilantro, carrots and Minneola sections. Season to taste with salt and pepper.
  • Dipping Sauce: In a blender or food processor, add all the ingredients for the sauce and puree on high until smooth. Pour into a serving dish and serve along-side the wild rice salad and lettuce leaves.

Recipe by Chef Jill Davie