Thai Lettuce Wraps

These thai lettuce wraps are so good, you wouldn’t believe they are completely plant based! Seriously, recipe is even better than takeout.

Thai lettuce wraps recipe

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.

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.

Freezing Thai lettuce mixture

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!

Plant based Thai lettuce wraps

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.


What lettuce do you use for lettuce wraps?

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.’

Are lettuce wraps good for weight loss?

Yes! This recipe has a great balance of healthy fat, carbs, and protein. It’s both filling and full of plants, a win-win.

What if I can’t do spicy food?

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.

Thai Lettuce Wraps

When I became a vegetarian at 16 years old, one of the meals I missed the most was the chicken lettuce wraps from my fav Chinese restaurant. This thai lettuce wrap recipe is inspired by those, yet this dish adds a lot more nourishment and flavors to make me one happy vegetarian.
4.97 from 26 votes
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Entree / Side Dish
Cuisine: Japanese-Inspired / Plant-Based / Thai-Inspired
Servings: 4
Calories: 637kcal
Author: Jen Hansard



  • 2 tbsp coconut oil
  • 1 stalk celery, thinly sliced
  • 1/4 cup shallots, minced
  • 1 tbsp ginger root
  • 3 cloves garlic, minced
  • 8 ounces baby bella mushrooms, finely chopped
  • 2 cups walnuts, chopped
  • 2 tbsp lime juice
  • 2 tbsp tamari
  • 2 tbsp coconut sugar
  • 1 tbsp rice vinegar
  • 2 tbsp fresh mint, chopped
  • 2 tbsp fresh cilantro, chopped
  • pinch crushed red-pepper flakes

For serving:

  • 12 leaves butter lettuce
  • 1 cup carrot, shredded
  • 1/2 cup raw cashews, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 cup green onions
  • 4 lime wedges


  • Warm a large skillet over medium-high heat. Add the oil and 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. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, and the mushrooms start to brown nicely. Add the walnuts and cook for 1 to 2 minutes to toast them.
  • Stir in the lime juice, tamari, coconut sugar, and rice vinegar. Simmer for 15 minutes, or until the sauce thickens slightly. Remove from the heat and stir in the mint, cilantro, and red-pepper flakes. Taste and add more tamari, if desired, for more saltiness. Keep warm until ready to serve.
  • To serve, spoon some of the vegetables into the lettuce leaves. Top with a sprinkling of carrots, cashews, cilantro, and scallions and add a squeeze of lime. Serve warm.



  • To make nut free: remove the walnuts and double the mushrooms. Also, skip the cashews on top.
  • This is gluten free, just make sure to use a gluten free tamari.


Calories: 637kcal | Carbohydrates: 38g | Protein: 16g | Fat: 53g | Saturated Fat: 11g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 10g | Sodium: 61mg | Potassium: 1083mg | Fiber: 9g | Sugar: 16g | Vitamin A: 7345IU | Vitamin C: 20mg | Calcium: 151mg | Iron: 5mg
Did you make this?Tag @simplegreensmoothie and hashtag it #simplegreensmoothies so we can reshare on our plant-based Instagram account.

More plant based recipes

While I’m all about eating more plants, I also need to feel full + satisfied after a meal. Here are a few super filling and super fabulous plant based meals you can easily add to your next Meatless Monday or vegetarian night:

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!

#1 Green Smoothie Of all Time— no joke!
About Jen Hansard

Mom of 2, ran across the Grand Canyon and lover of smoothies, coffee & tacos. I transformed my family's health with a realistic plant-based diet. I also found myself again along the way.

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Ratings & Comments

  1. Kim says:

    I love this recipe! It’s a favorite in my house. 🙂

  2. Kat says:

    These look amazing! I’m not a fan of mushrooms, so I’m gonna take your suggestion and switch those out for some black beans instead.

  3. Erin says:

    I’m always shocked by how delicious these are. And I almost always double the mushrooms because mushrooms are the best 🙂

  4. Vicki says:

    I made this exactly as written. They are delicious. Will definitely make again.

    • Simple Green Smoothies says:

      So glad you liked them! This is totally a crowd fav Vicki. Sharing with friends is always a good idea. Unless you’re like me… I keep all the yummy to myself sometimes. 😉

  5. Lindsay says:

    This recipe is amazing. So good and l led by the whole family.

    • Jen Hansard says:

      Yeah! So glad you got everyone on board. That’s a huge win!!!

  6. Lisa breneman says:

    Love these wraps so much! Didn’t change a thing, perfection!

  7. SHEILA says:

    Wonderful Recipe!!! Will make again and again

  8. Cindi says:

    Love love love this recipe! I never seem to be able to find good lettuce leaves! Any suggestions? They’re either too small or too frail and fall apart! Usually end up just putting on a bed of lettuce!

    • SGS Rawkstar Carissa says:

      I would suggest searching at your favorite farmers market! I always find the best lettuce and veggies at mine!!

    • Lindsay says:

      These are so delicious. Really hit the spot. My husband hates mushrooms but couldn’t even tell they were in there – he had multiple and really enjoyed them.
      I didn’t have cashews on hand, so I chopped peanuts instead, and it was good that way. We also added siracha on top.
      Can the filling be pre-made and frozen? I’d love to prep a big batch all at once since they are a lot of work.

    • SGS Rawkstar Jess says:

      So glad this was a hit with both you and your husband! I’ve never tried freezing the filling but I don’t see why you couldn’t. That would def make dinner prep a lot easier! If you make a big batch and freeze, come back and let us know how it went. 🙂

  9. Theresa says:

    I would like to try this though need a substitute for mushrooms (allergic) any ideas?

  10. Christina says:

    I thought this was so yummy

  11. Heather M. says:

    This looks fantastic! I can’t wait to make these – I think my kiddos will love it too!

    • SGS Rawkstar Amanda says:

      Hi Heather,

      Thank you so much! I am sure your kids will love them. They are so tasty!!


  12. KT Myles says:

    I have shared this recipe with all my friends! YUM!

    • SGS Rawkstar Amanda says:

      Hey KT Myles,

      That is so awesome!! Thank you for sharing our recipes with your friends. Cannot wait for them to try it as well!!

  13. Lisa says:

    I am so excited to try this! Looks simple, healthy, and delicious.

  14. Andrea says:

    I love lettuce wraps, these look so good!!

  15. Karina Bak says:

    I made these last night, huge hit and delicious! Ok

    • SGS Rawkstar Amanda says:

      Hey Karina,

      Yay!! I am so happy to hear that you loved our Thai Lettuce Wraps!

  16. Beth says:

    Thank you for the tip about how to substitute for the walnuts. I can’t wait to try these!!

    • SGS Rawkstar Amanda says:

      Hey Beth,

      You are welcome! I can’t wait for you to try this recipe. The substitute is just as delicious!!

  17. Angela Singleton says:

    I am putting my list together and I can not wait to make this one. Looks yummy!

  18. Tabitha Good says:

    These look delicious! I’ve been looking for a great vegetarian lettuce wrap recipe and I think I’ve found it!

    • SGS Rawkstar Amanda says:

      Hey Tabitha,

      Yay!! I am so happy to hear that this is your winner for lettuce wraps. They really are so delicious!!

  19. Aerogene says:

    Can’t wait to try

  20. Imad says:

    These look great, they taste even better, I tried one of these with my smoothies which are nutritional, and they were a perfect combo. I would definitely suggest that you buy these nutritional smoothies recipes. They’re cheap and help with fat loss: https://ssl.clickbank.net/order/restricted.html?errCode=accntstate&cbhopvendor=morejuice

  21. Tina says:

    I love this! I grow Bibb lettuce on my Tower Garden and it’s so easy to just grab a leaf or two and whip up this recipe to serve it on. You can do something like this in lots of different ways. Yum! Beautiful picture also!

  22. Angela says:

    This looks absolutely delicious, and I love the use of mushrooms more and more as a “meaty” alternative!! I have the book and am looking forward to trying this recipe!! 🙂

  23. Diana says:

    Looks delicious, looking forward to making this recipe!

  24. Emily Bru says:

    Made these this past weekend for meal prep and LOVE THEM. Plan to make them again next weekend. Even my fiancé, who loves meat, thought these were great!

    • SGS Rawkstar Amanda says:

      That is so awesome, Emily! I am so happy to hear that your family loved this recipe 🙂

  25. Ana Maag says:

    This recipe looks so good. I love that is gluten free. I’ll be making this for lunchbox tomorrow

    • SGS Rawkstar Amanda says:

      Hey Ana,

      Super excited for you to give this a try! Let us know how you like it.

  26. lynda says:

    Looks and sounds yummy. Even better…its easy to make and healthy. Can’t wait to try it. Thanks!

  27. Kimberly OLeary says:

    yum!! can’t wait to make these!!!

  28. Yessenia says:

    These look good!! I cannot wait to try it!!

  29. Heather Brock says:

    These look amazing, Can’t wait to try them!

  30. Jen Hansard says:

    One pot recipes are the best— esp when they taste this good. Woot! Woot!

  31. Penny Staford says:

    I can’t wait to make this and share with my favorite people!!

  32. Genevieve says:

    Thai chicken wraps are the first meal I ate after my first fresh start experience – I was SO SAD that the chicken lost all appeal for me! This recipe, however, is another slam dunk. Thank you for another delicious plant based meal!

    • SGS Rawkstar Amanda says:

      Hey Genevieve!

      So happy you love this recipe. It’s so crazy how something we use to crave can be changed so easily 🙂

  33. YiTing Tseng says:

    This recipe looks delicious, healthy and easy to put together, aside from all the chopping of ingredients! I love how you just need one pot to make it. Can’t wait to try!

    • SGS Rawkstar Amanda says:

      We love making things as simple as we can! So happy you enjoyed this recipe 🙂

  34. Kimberly Kirchmer says:

    THIS is what’s for dinner tonight! I’ve only ever had a kitchen because it came w my home. Now I love to cook because these recipes are so delicious and I feel so good when I eat whole food plant based meals!

    • SGS Rawkstar Amanda says:

      Hey Kimberly,

      So happy you now love cooking in your kitchen! There is nothing better than cooking delicious meals that are also good for you.

  35. Melinda says:

    I can’t wait for dinner tonight!! Just picked up the ingredients to make this. They look just like that chain restaurant only healthier!!!

    • SGS Rawkstar Amanda says:

      They are seriously so good!! I hope you enjoyed your dinner, Melinda!

  36. Nicole says:

    I cannot wait to try this one!!!

  37. Beth says:

    I just watched the video to make these on youtube and cannot wait to try them. All you need is one pot!

  38. Jennifer Huard says:

    Ok these look amazing!! Can’t wait to try!

  39. Anita Powell says:

    Looks amazing. This going to be one of the first I try from the book.

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