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 WrapsChicken Lettuce Wraps, or these Beef Lettuce Wraps next!

Vegetarian lettuce wraps filled with a medley of fresh ingredients, ready to be savored.

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!

Fluffy coconut rice, a perfect addition to the vegetarian lettuce wrap recipe.

A delectable and healthy vegetarian lettuce wrap, ready to be enjoyed.

More Delicious Vegetarian Recipes:

5 from 3 votes

Vegetarian Lettuce Wraps

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
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 2 servings

Equipment

  • Small pot
  • Sheet pan
  • Parchment paper

Ingredients 
 

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 425โ„‰. 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 15โ€“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 10โ€“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.

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.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 3 votes (1 rating without comment)

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4 Comments

  1. Kathy Wusyk says:

    So, so, so good!! We enjoyed it so much we are making it again this week!

    1. Chelsea Lords says:

      Yay! So happy to hear that! Thank you Kathy!

  2. Regina Aferi says:

    Hi Chelsea! Any ideas on what I can substitute the mushrooms with- would black beans go well with this? Thanks!

  3. Lori Howell says:

    5 stars
    WOW!! Dinner tonight, this looks not only beautiful but healthy!!!