These flavorful Thai Lettuce Wraps are seriously drool-worthy. They’re all about that explosion of flavors and different textures, making them the perfect choice for a light and meal, appetizer or snack. The filling, packed with plant-based protein of your choice, and sautéed veggies, can be easily be personalized to suit your own taste buds. With a dash of ginger, soy sauce, sesame oil, and a kick of Sriracha, this savory and aromatic filling is a delicious balance of sweetness, saltiness, and that irresistible umami flavor.
Recipe Tips:
To enjoy lettuce wraps, separate some large lettuce leaves, such as Romaine or butterhead lettuce, and fill each with the flavorful mixture. The leaves serve as a nutritious and refreshing alternative to traditional tortillas or bread. The wraps can be eaten as is or dipped into a sauce like soy sauce, hoisin sauce, or our favorite Thai Peanut Sauce, for an added boost of flavor.
Plant-based protein
You can whip up these flavorful lettuce wraps using a variety of tasty plant-based proteins. Take a look at a few of our favorite options below:
- smashed chickpeas
- lentils
- textured pea protein crumbles
- tofu
- tempeh
We think you’ll love this, too!
Thai Lettuce Wraps
Ingredients
Filling & Marinade
- 1 tablespoon oil
- 1 small onion
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 2 cups your choice of plant-based protein: smashed cooked chickpeas or lentils, crumbled tofu or tempeh, or re-hydrated pea protein crumbles
- ⅓ cup soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon Gochujang, Sriracha or your favorite hot sauce
Lettuce & Toppings:
- 8 large lettuce leaves such as butterhead or Romaine
- 1 cup carrots julienned
- 1 cup cucumber thinly sliced
- 3-4 green onions thinly sliced
- ¼ cup cilantro
- ¼ cup peanuts chopped
- Thai Peanut Sauce
Instructions
For the filling:
- In a large skillet over medium-high heat, add the oil and saute the chopped onions until translucent.Add the minced garlic and ginger and saute for another minute.
- Add the plant-based protein to the pan, along with the soy sauce, sesame oil, rice vinegar and hot sauce and cook for a couple of minutes until the liquid is reduced and the sauce is absorbed.Remove from heat.
To assemble the wraps:
- Spread out the lettuce leaves. Add a scoop of filling in each one. Top with the carrots, cucumber slices, green onions, and cilantro leaves. Drizzle with some of the Thai Peanut Sauce, sprinkle with chopped peanuts, and a squeeze of fresh lime juice.Roll up and enjoy!