These Thai-inspired lettuce wraps are so good, you wouldn’t believe they are completely plant based! Seriously, recipe is even better than takeout. Try this simple Thai lettuce wraps recipe for a truly great meal.
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.
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.
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:
- black beans
- 100% walnuts
- 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 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:
- Coconut Bacon BLT
- Coconut Sriracha Veggie Bowl
- BBQ Jackfruit Tacos
- Vegetarian Ramen
- Vegan Taco Salad
- BBQ Gluten-Free Pizza
- Veggie Wraps
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!
Don’t forget to rate + review this recipe once you’ve tried it. I love getting your feedback!
Thai Lettuce Wraps
- 2 tbsp coconut oil
- 1 stalk celery thinly sliced
- ¼ cup shallots minced
- 1 tbsp ginger root
- 3 garlic cloves minced
- 8 oz baby bella mushrooms finely chopped
- 2 cups 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 flakes
- 12 leaves butter lettuce
- 1 cup carrot shredded
- ½ cup raw cashews chopped
- ¼ cup cilantro fresh, 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.