Home > Dinner > Vegetarian Lettuce Wraps Vegetarian Lettuce Wraps January 9, 2020 | 4 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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! Ingredients In Vegetarian Lettuce Wraps RICE: Basmati rice, Lite coconut milk, green onions. The rice serves as a fragrant and fluffy base. VEGGIES: Sweet potatoes, Mushrooms, Oil, Lite soy sauce, Sriracha, Brown sugar. The veggies offer a delicious mix of natural sweetness, earthiness, and savory flavors. DRESSING: Rice wine vinegar, Oil, Brown sugar, Fresh ginger, Green onions. The dressing adds a splash of tang and sweetness, pulling together all the flavors of the dish. TO ASSEMBLE: Boston lettuce, Cashews, Cucumbers.The assembly brings crunch and freshness with the lettuce and cucumbers, while cashews add a nutty bite. QUICK TIP 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. How To Make Vegetarian Lettuce Wraps Rice: Cook basmati rice in coconut milk until tender. Stir in sliced green onions. Veggies: Toss sweet potatoes and mushrooms in a mix of canola oil, soy sauce, Sriracha, and brown sugar. Roast until tender. Dressing: Whisk together rice vinegar, canola oil, brown sugar, ginger, green onions, and optional red pepper flakes. 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! 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 3 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 3 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 minutes Cook Time 20 minutes minutes Total Time 50 minutes minutes Servings 2 -4 servings Chelsea Lords Calories 355kcal Author Chelsea Lords IngredientsRice▢ 3/4 cup basmati rice▢ 1 can (14 ounces) lite coconut milk▢ Fine sea salt and freshly cracked pepper▢ 2 green onions, separated and very thinly slicedVeggies & Dressing▢ 3 cups diced sweet potato (~1 large sweet potato; 13-15 ounces)▢ 2 heaping cups cremini mushrooms (~6 ounces)▢ 2 tablespoons lite soy sauce▢ 2 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, separated▢ 2 tablespoons rice wine vinegar▢ 1/2 teaspoon finely minced ginger▢ 1/8 teaspoon crushed red pepper flakes, optional▢ 1 head Boston (Butter or Bibb) lettuce▢ Optional: 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 juiceUS - Metric USMetric 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 FactsServing: 4servings | Calories: 355kcal | Carbohydrates: 41.9g | Protein: 6.6g | Fat: 19.8g | Sodium: 707mg | Fiber: 6.8g | Sugar: 10.4g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. 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.
Hi Chelsea! Any ideas on what I can substitute the mushrooms with- would black beans go well with this? Thanks! Reply
