Vegetarian Lettuce Wraps

These easy Vegetarian Lettuce Wraps have coconut rice, veggies roasted in soy sauce and Sriracha, and a splash of green onion vinaigrette on top.

Loving lettuce wraps? Try these Turkey Lettuce Wraps, Chicken Lettuce Wraps, or these Beef Lettuce Wraps next!

Vegetarian Lettuce Wraps

I’ve shared several lettuce wrap recipes over the years (my family still loves these taco lettuce wraps  that I thought it was time to share a vegetarian version. Crisp lettuce filled with creamy coconut-infused rice, soy-sauce-roasted veggies, a cool vinaigrette, and crunchy cashews = lettuce wrap bliss.

Seriously, you will not miss the meat in these wraps, because there is so much flavor and all the right textures. Today I’ll walk through all the components of these wraps, starting with what lettuce to use and working my way to the toppings. Let’s get started!

How To Make Vegetarian Lettuce Wraps

1. Rice: Cook basmati rice in coconut milk until tender. Stir in sliced green onions.
2. Veggies: Toss sweet potatoes and mushrooms in a mix of canola oil, soy sauce, Sriracha, and brown sugar. Roast until tender.
3. Dressing: Whisk together rice vinegar, canola oil, brown sugar, ginger, green onions, and optional red pepper flakes.
4. Assembly: Place a spoonful of rice on a Boston lettuce leaf. Top with roasted veggies, drizzle dressing, and garnish with cashews and cucumber slices. Optional: A light drizzle of sesame oil or lime juice.

Toppings

Below are our favorite ways to top these vegetarian lettuce wraps! I’d say the vinaigrette is a must and the others are more optional.

• Green onion vinaigrette: It only takes a few ingredients transform into a delicious dressing to top these wraps. I use oil, rice vinegar, green onion, salt, ginger, and a tiny bit of sugar.
• Creamy sauce: If you’d rather have a creamy sauce topping your lettuce wraps, I highly recommend the sauce on these Butternut Squash Tacos.
• Cashews: Roasted, salted, and finely chopped cashews add a great crunch and flavor to these wraps.
• Sesame oil: A tiny drizzle on top of everything adds a really great flavor — not a lot though, or it will overpower everything else.
• Lime juice: If you like citrus, try a drizzle of lime!

Side Dishes For Vegetarian Lettuce Wraps?

• Kale and Quinoa Salad
• Fruit Salad
• Asian Cucumber Salad
• Roasted Vegetables (Or instead of a veggie medley try a single veggie: roasted asparagus or roasted brussel sprouts)
• And if want to add meat, try serving these Asian steak bites or grilled chicken alongside the wraps.

More Delicious Vegetarian Recipes:

• The best Vegetable Soup with basil pesto
• Vegetarian Shepherd’s Pie with the best mashed potato topping
• Healthy Tacos with an easy herb sauce
• Vegetarian Enchiladas with black beans & corn
• Vegetarian Chili reader favorite!

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5 from 3 votes

Vegetarian Lettuce Wraps

By Chelsea Lords

These quick Vegetarian Lettuce Wraps are loaded with coconut rice, roasted veggies in soy and sriracha, and finished with a zesty green onion vinaigrette.

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 2 servings

Equipment

• Small pot
• Sheet pan
• Parchment paper

Ingredients 

USMetric

 

1x2x3x

Rice

• ▢ 3/4 cup basmati rice
• ▢ 1 (14-ounce) can lite coconut milk
• ▢ Salt and pepper
• ▢ 2 green onions divided, very thinly sliced

Veggies & Dressing

• ▢ 3 cups diced sweet potato 1 large sweet potato, 13 to 15 ounces
• ▢ 2 heaping cups cremini mushrooms 6 ounces
• ▢ 2 tablespoons reduced-sodium soy sauce
• ▢ 2 teaspoons sriracha sauce or chili paste for more heat
• ▢ 4 teaspoons dark brown sugar or light brown sugar, divided
• ▢ 4 tablespoons canola oil or vegetable oil, divided
• ▢ 2 tablespoons rice wine vinegar
• ▢ 1/2 teaspoon finely minced ginger
• ▢ 1/8 teaspoon crushed red pepper flakes optional
• ▢ 1 head Boston lettuce or Butter or Bibb lettuce
• ▢ 1/4 cup chopped, roasted, and salted cashews optional
• ▢ 1 to 2 small Persian cucumbers cut in half moons
• ▢ drizzle of toasted sesame oil or fresh lime juice, optional

Instructions 

• Preheat oven to 425℉. Combine rice, coconut milk, and 1/4 teaspoon salt in a small pot. Stir. Bring to a boil over high heat, then reduce to low, cover, and simmer about 15–20 minutes or until coconut milk is absorbed. Remove pot from heat (keeping it covered) and let stand undisturbed 10 minutes, then fluff it with a fork and stir in 1 finely sliced green onion. Set aside and keep warm.
• While rice cooks, peel sweet potato and cut into 1/2-inch rounds. Cut rounds in 1/2-inch pieces. Quarter the mushrooms.
• Whisk together soy sauce, sriracha sauce, 3 teaspoons brown sugar, and 1 tablespoon canola oil in a small bowl. Line a sheet pan with parchment paper (the mixture gets sticky!). Place chopped sweet potatoes and mushrooms on the sheet pan and pour the mixture over. Stir to mix, and space out the veggies in a single layer. Bake 10 minutes, flip veggies with a spatula, then bake another 10–15 minutes or until veggies are tender. Remove from oven and season to taste with salt.
• While veggies are roasting, add rice wine vinegar, remaining 3 tablespoons canola oil, remaining teaspoon brown sugar, minced ginger, and remaining thinly sliced green onion. Season to taste with salt. If desired, add crushed red pepper flakes. Stir dressing until combined.
• Wash and thoroughly (but gently) dry lettuce. Double up 2 pieces of lettuce or use single pieces of lettuce, depending on how thick your lettuce is. Fill lettuce cups with a generous spoonful of rice. Add veggies on top and drizzle dressing on generously. If desired, garnish with crushed cashews and a thinly sliced cucumber. Season with additional salt and pepper if needed. If desired, add a tiny drizzle of sesame oil or lime juice. Serve extra rice on the side with any leftover dressing. Serve immediately.

Recipe Notes

Storage: Store leftover lettuce, coconut rice, roasted veggies, and vinaigrette separately in airtight containers. Keep in the fridge for up to 3 days. Assemble wraps fresh when ready to eat.

Nutrition

Serving: 1serving | Calories: 355kcal | Carbohydrates: 41.9g | Protein: 6.6g | Fat: 19.8g | Sodium: 707mg | Fiber: 6.8g | Sugar: 10.4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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