1. Spray a large nonstick pan with cooking spray. Sauté the mushrooms in the pan over medium-high heat until they start to give off their juices.
2. Add salt, pepper, and garlic. Continue to sauté until the juices have mostly evaporated. Add tofu to the mushrooms along with the water chestnuts and onions.
3. Reduce heat to low and stir gently until the tofu is warmed. Remove from heat. Carefully separate 8-10 large leaves from the head of lettuce. Rinse the leaves and gently shake off excess water.
4. Arrange leaves in a pile on a plate along with the bean sprouts. Serve with the tofu mixture on the side. To make the wraps, pile the tofu and bean sprouts on a lettuce leaf and gently roll up like a leafy burrito.
Dip in sesame sauce and eat. Messy but good!
Source of recipe: Adapted from a Martha Stewart Living magazine article.