Home > Dinner > Vegetarian Lettuce Wraps Vegetarian Lettuce Wraps January 9, 2020 | 2 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These easy Vegetarian Lettuce Wraps boast coconut rice, soy sauce-and-Sriracha-roasted veggies, then topped with a green onion vinaigrette. 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! Which lettuce is best for wraps? Iceberg, green leaf and butter lettuce (AKA Boston or Bibb) are the best wrap wrappers. For these vegetarian lettuce wraps, my favorite is butter (Boston) lettuce. It has a mild flavor, good amount of crispness, and rolls up nicely. Coconut rice and roasted veggies These wraps are filled with an easy coconut rice recipe — just rice, lite coconut milk, and a little bit of salt. I also like to add in a thinly sliced green onion for more flavor, once the rice is cooked. The veggies are tossed in a blend of soy sauce, Sriracha sauce, brown sugar, and vegetable or oil. A few quick tips on the veggies: Make sure to cut the veggies in small, even sizes so they roast evenly. You also want a really large good sheet pan so the veggies have plenty of space to roast. If they’re overlapping, they’ll steam (instead of roast) and end up much less flavorful. Remember to line the pan with parchment paper or a nonstick liner, or these veggies will stick like crazy (and make your pan a mess)! If you like things spicier, use a chili paste instead of Sriracha and if you’re worried about heat, reduce the Sriracha to 1 teaspoon. While the rice and veggies cook, get started on some vegetarian lettuce wrap toppings. I’m listing some of our favorites, but get creative with what you like best. Vegetarian Lettuce Wrap toppings Below are our favorite ways to top these 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! Now that we’ve discussed lettuce, fillings, and toppings, let’s talk about what’s going on the side of the plate! While I think these vegetarian lettuce wraps are a great all-in-one meal, I do have a few suggestions for good side dishes. What is a good side dish for Vegetarian Lettuce Wraps? Quinoa and kale 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! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Vegetarian Lettuce Wraps 5 from 2 votes - Review this recipe These easy Vegetarian Lettuce Wraps are filled with coconut rice, soy sauce and Sriracha roasted veggies, and topped with a green onion vinaigrette. SAVE TO RECIPE BOX Print Recipe Vegetarian Lettuce Wraps 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These easy Vegetarian Lettuce Wraps are filled with coconut rice, soy sauce and Sriracha roasted veggies, and topped with a green onion vinaigrette. Course Dinner Cuisine Vegetarian Keyword vegetarian lettuce wraps Prep Time 30 minutes Cook Time 20 minutes Total Time 50 minutes Servings 2 -4 servings Calories 355kcal IngredientsRice3/4 cup basmati rice1 can (14 ounces) lite coconut milkFine sea salt and freshly cracked pepper2 green onions, separated and very thinly slicedVeggies & Dressing3 cups diced sweet potato (~1 large sweet potato; 13-15 ounces)2 heaping cups cremini mushrooms (~6 ounces)2 tablespoons lite soy sauce2 teaspoons Sriracha sauce (or use chili paste for more heat!)1 tablespoon + 1 teaspoon dark brown sugar, separated (light brown can be used)4 tablespoons canola or vegetable oil, separated2 tablespoons rice wine vinegar1/2 teaspoon finely minced ginger1/8 teaspoon crushed red pepper flakes, optional1 head Boston (Butter or Bibb) lettuceOptional: 1/4 cup chopped, roasted, and salted cashews, 1-2 small Persian cucumbers (cut in half moons)Optional: drizzle of toasted sesame oil or fresh lime juice InstructionsCOOK RICE: Preheat the oven to 425 degrees F. Combine rice, coconut milk, and 1/4 teaspoon salt In a small pot. Stir. Bring to a boil over high heat and then reduce to low, cover and simmer for about 15-20 minutes or until coconut milk is absorbed. Remove the pot from the heat (keeping it covered) and let it stand undisturbed for 10 minutes. After that, fluff it with a fork and stir in 1 finely sliced green onion. Set aside and keep warm.PREP: While rice cooks, peel the sweet potato and then cut into 1/2 inch rounds. Cut the rounds in 1/2-inch pieces. Quarter the mushrooms. ROAST VEGGIES: Whisk together 2 tablespoons soy sauce, 2 teaspoons Sriracha sauce, 1 tablespoon brown sugar, and 1 tablespoon vegetable or canola oil in a small bowl. Line a baking sheet with parchment paper (don't skip this step; the mixture gets sticky!). Place chopped sweet potatoes and mushrooms on the baking pan and then pour the mixture over. Stir to mix the ingredients, and space out the veggies in a single layer. Bake for 10 minutes, flip the veggies with a spatula, and then bake for another 10-15 minutes or until veggies are tender. Remove from the oven and season to taste with salt.DRESSING: While veggies are roasting, add 2 tablespoons rice wine vinegar, 3 tablespoons canola oil, 1 teaspoon brown sugar, 1/2 teaspoon finely minced ginger, and remaining thinly sliced green onion. Season to taste with salt. If desired add in crushed red pepper flakes. Stir dressing until combined.ASSEMBLE: Wash and thoroughly (but gently) dry the lettuce. Double up 2 pieces of lettuce or use single pieces of lettuce, depending on how thick your lettuce is. Fill the lettuce cups with a generous spoonful of the rice. Add the veggies on top and then drizzle the 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 over the wraps. Serve extra rice on the side with any leftover dressing. Serve immediately. Nutrition FactsCalories: 355kcal DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.