Ingredients:

• Uptown fresh 1 head Butter lettuce
• 3/4 cup basmati rice
• 1 can (14 ounces) lite coconut milk
• Fine sea salt and freshly cracked pepper
• 2 green onions, separated and very thinly sliced
• 3 cups diced sweet potato 
• 2 cups mushrooms 
• 2 tablespoons soy sauce
• 2 teaspoons Sriracha sauce (or use chili paste for more heat!)
• 1 tablespoon + 1 teaspoon brown sugar
• 4 tablespoons canola or vegetable oil
• 2 tablespoons apple cider vinegar or lime juice 
• 1/2 teaspoon finely minced ginger
• 1/8 teaspoon crushed red pepper flakes, optional
• Optional: 1/4 cup chopped, roasted, and salted cashews, 1-2 small cucumbers (cut in half moons)
• Optional: drizzle of toasted sesame oil or fresh lime juice

Direction:

• Combine rice, coconut milk, and 1/4 teaspoon salt In a small pot. Stir. Bring to a boil over high heat and then reduce to low, cover and simmer for about 15-20 minutes or until coconut milk is absorbed. 
  
• Remove the pot from the heat (keeping it covered) and let it stand undisturbed for 10 minutes. After that, fluff it with a fork and stir in 1 finely sliced green onion. Set aside and keep warm.
• While rice cooks, peel the sweet potato and then cut into 1/2 inch rounds. Cut the rounds in 1/2-inch pieces. Quarter the mushrooms.
• Whisk together 2 tablespoons soy sauce, 2 teaspoons Sriracha sauce, 1 tablespoon brown sugar, and 1 tablespoon vegetable or canola oil in a small bowl. 
• Line a baking sheet with parchment paper (don't skip this step; the mixture gets sticky!). Place chopped sweet potatoes and mushrooms on the baking pan and then pour the mixture over.
• Stir to mix the ingredients, and space out the veggies in a single layer. Bake for 10 minutes, flip the veggies with a spatula, and then bake for another 10-15 minutes or until veggies are tender. Remove from the oven and season to taste with salt.
• While veggies are roasting, add 2 tablespoons apple cider vinegar or lime juice, 3 tablespoons canola oil, 1 teaspoon brown sugar, 1/2 teaspoon finely minced ginger, and remaining thinly sliced green onion. Season to taste with salt. If desired add in crushed red pepper flakes. Stir dressing until combined.
• Wash and thoroughly (but gently) dry the lettuce. Double up 2 pieces of lettuce or use single pieces of lettuce, depending on how thick your lettuce is. 
• Fill the lettuce cups with a generous spoonful of the rice. Add the veggies on top and then drizzle the dressing on generously. 
• If desired, garnish with crushed cashews and a thinly sliced cucumber. Season with additional salt and pepper if needed. If desired, add a tiny drizzle of sesame oil or lime juice over the wraps.
• Serve extra rice on the side with any leftover dressing.
• Your healthy wrap is ready.