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Okay, you have to make these Vegan Thai Lettuce Wraps—think bold, fresh flavors, a crave-worthy walnut-mushroom filling, and allll the toppings. It’s like your favorite Thai takeout, but way healthier and honestly more satisfying.
We’re talkin’ savory, tangy, crunchy goodness wrapped in butter lettuce leaves like little flavor bombs. Plus, it’s 100% plant-based, totally meal-prep friendly, and the kind of recipe that makes you feel like a kitchen goddess with zero stress. Let’s do this!
Step aside, take out. This Thai lettuce wraps recipe will have you enjoying the best that take out has to offer, yet in the comfort of your own home. And you’ll know exactly what’s in these delicious, plant powered wraps!
Bursting with flavor, this may soon become a family fav recipe for Meatless Monday (or any day of the week).
Table of Contents
How to Make Thai Lettuce Wraps
If you’ve already taken a peek at the recipe, don’t balk at the number of ingredients. This recipe uses 100% fresh ingredients + spices, and the flavor combo is out of this world. They are super easy to cook + assemble, so stick with me and you’ll be in foodie heaven.
I like to start with the ‘meat’ mixture. Using a mix of walnuts and mushrooms along with several delicious veggies, the base of the Thai lettuce wraps is slightly spicy and super filling. You can swap the walnuts with cashews, peanuts, or almonds. The mushrooms can be swapped with another veggie, or just swap with more walnuts.
Feel free to use as much or as little cilantro and mint as you want. These are great for flavor, yet aren’t needed if you’d rather leave them out. This recipe is originally from my Simple Green Meals cookbook, and has been tested several times for perfection.
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Freezing Tips
You can easily make these Thai lettuce wraps ahead of time or make several servings at once, then freeze. Doubling the recipe takes very little extra work, and then you’ve got a super easy meal for next week.
To freeze, make the filling up to step 3. Once you remove from heat, don’t add any other ingredients. Allow to cool completely, then store in a freezer-safe container.
When you’re ready to eat, remove the mixture from the freezer. Thaw enough to break up, then heat in a skillet over low heat until warm. Once warmed, continue to follow the recipe instructions in step 3. You’ll be on your way to enjoying the Thai lettuce wraps recipe in no time!
Vegan Protein Options
If you love chicken, then toss some grilled chicken in instead of the walnut + mushroom mix. Yet if you’re ready to try something new (and delicious!), then give this plant-powered recipe a try. Here are some more plant based protein options if you want to change up the walnut + mushroom filling:
- Tofu
- black beans
- 100% walnuts
- Cashews
- Almond + mushroom mix
Obviously changing the recipe will change the flavor, yet don’t be afraid to turn this Thai lettuce wraps recipe into your own creation.
Butter lettuce works best for this recipe, as this leafy green has sturdy big leaves that are easy to wrap. You can also use big romaine leaves, though they will turn your wraps into ‘tacos.’
Yes! This recipe has a great balance of healthy fat, carbs, and protein. It’s both filling and full of plants, a win-win.
Not a problem! These Thai lettuce wraps carry a bite from the fresh ginger and red pepper flakes. You can use ground ginger for less of a kick as well as omit the pepper flakes if needed.
More Thai & Asian-Inspired Recipes
- Cabbage Stir Fry with Crispy Tofu
- Cold Noodle Salad with Thai Peanut Sauce
- Veggies & Almond Butter Sauce
- Asparagus Stir-Fry
- Spicy Marinated Tempeh Bowl
- Vegetable Teriyaki Bowl with Coconut Rice
To help my family eat more plants, I even created my own meal planner, Rawk the Year. It has hundreds of plant forward recipes to help you incorporate more fruits and veggies into your diet. So the recipes are kid tested + kid approved too!
Vegan Thai Lettuce Wraps
Jen HansardVideo
Ingredients
Filling:
- 2 tbsp coconut oil, unrefined
- 1 stalk celery thinly sliced
- ¼ cup shallots minced
- 1 tbsp ginger root
- 3 garlic clove minced
- 8 oz baby bella mushrooms finely chopped
- 2 cup raw walnuts chopped
- 2 tbsp lime juice
- 2 tbsp tamari
- 2 tbsp coconut sugar
- 1 tbsp rice vinegar
- 2 tbsp mint fresh, chopped
- 2 tbsp cilantro fresh, chopped
- pinch crushed red pepper
For serving:
- 12 leaf butter lettuce
- 1 cup carrot shredded
- ½ cup raw cashews chopped
- ¼ cup cilantro fresh, chopped
- 1 cup green onions
- 4 lime wedges
Instructions
- Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the celery and shallots and cook for 5 minutes. Add the ginger and garlic and cook for 1 minute.
- Stir in the mushrooms and cook, stirring occasionally, until they release their liquid, it evaporates and the mushrooms begin to brown. Add the walnuts and cook for 1 to 2 minutes to toast them.
- Stir in the lime juice, tamari, coconut sugar and rice vinegar and simmer until the sauce thickens slightly, about 15 minutes. Remove from the heat and stir in the mint, cilantro and red pepper flakes. Taste and add more tamari if desired. Keep warm.
- Spoon the filling into the lettuce leaves. Top with the carrot, cashews, cilantro and green onions, add a squeeze of lime and serve warm.
Recipe Notes
- Nut-Free: Leave out the walnuts and double the mushrooms, and skip the cashews on top.
- Gluten-Free: Use a gluten-free tamari to keep these gluten-free.
- Texture Tip: Chop the mushrooms and walnuts to about the same small size for a crumbly, ground texture. A few quick pulses in a food processor works too.
- Make Ahead: Make the filling up to 3 days ahead and refrigerate. Rewarm it in a skillet before serving.
Nutrition
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We were so excited to try this recipe and were very careful in closely following the directions since it was a new one. Unfortunately, it didn’t meet our expectations but we’ll continue trying new PB recipes.
So sorry you did not enjoy this one. Everybody has a different palate, so try another recipe. I promise you will find one you love!
I prepped all the ingredients in the morning and fixed the Thai Lettuce Wraps later for dinner in the evening. Having the prep and clean up already done made cooking super easy. This recipe is worth the work. My husband and I both like this very much.
Woo Hoo! Thrilled you both liked it. Thanks for trying it and for letting us know, Patsy.
Delicious! Can the leftover mushroom/walnut filling be frozen?
You can definitely give it a try!