Vegan Lettuce Wraps

Healthy vegan lettuce wraps are a delicious and nutritious way to enjoy your favorite Asian dish without the guilt that can come with Chinese takeout. This recipe is easy to make and can be customized to your liking. The leftover filling also keeps well in the fridge, making these vegetarian lettuce wraps perfect for meal prep.

This healthier version of PF Chang’s lettuce wraps is made with healthy vegetables and a homemade hoisin sauce, which gives these vegan lettuce wraps so much flavor.

Next time you are craving a satisfying and healthy meal, give these vegan lettuce wraps a try!

Where’s the recipe?

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In this article you will find ingredient information, detailed cooking instructions, recipe tips, and healthy eating plan calculations for several popular diet plans.

If you are confident in your cooking abilities and want to get right to the recipe, simply scroll down to the bottom of the page where you will find our easy to print recipe card for these veggie lettuce wraps.

Ingredients in Vegan Lettuce Wraps Sauce

• Garlic: fresh minced garlic is ideal in the sauce ingredients, but you can use garlic powder if you don’t have garlic cloves on hand.
• Coconut aminos: this is one of my favorite soy sauce substitutes, and is a great choice for replacing soy sauce if you have gluten, soy, or sugar allergies, or if you’re watching your sodium intake. If you do not have or can’t find coconut aminos, you can use reduced sodium soy sauce or Tamari.
• Peanut butter: I use creamy peanut butter to make the lettuce wrap sauce. You can also use almond butter if that is your preference. Look for nut butter with no added sugar or oil.
• Maple syrup: make sure to read the label and get the good stuff. This way you will get real maple syrup and not just maple-flavored syrup, which can be loaded with refined sugar or high-fructose corn syrup. I like using real maple syrup in place of the flavored stuff because it contains a small amount of minerals, such as manganese and zinc, that white sugar just doesn’t have. It also helps your blood sugar stay more stable.
• Rice vinegar: plain rice wine vinegar is what I use. If you don’t have rice wine vinegar, you can use apple cider vinegar for the hoisin sauce.
• Sesame oil: sesame oil has a distinct aroma and flavor that tastes delicious in Asian recipes. I buy roasted sesame oil when I make vegan lettuce wraps to really bump up the flavor in this great recipe.
• Ginger: fresh ginger really brightens up the flavorful fillings of these vegan lettuce wraps. Did you know that ginger may have numerous health benefits due to its anti-inflammatory, anti-nausea, and other properties? It’s an amazing plant that I love to use in Asian dishes.
• Sriracha sauce: sriracha is a spicy sauce made from chili paste, garlic, vinegar, sugar, and salt. It adds a more complex flavor than your typical hot sauce. If you want to add even more heat than sriracha sauce you can use red chili flakes or chili oil in the hoisin sauce.

Ingredients in Vegan Lettuce Wraps Filling

• Red onion: I prefer using red onion but you can use yellow or white onion if that’s what you have.
• Portobello mushrooms: I love using portobello mushrooms in vegan recipes. Mushrooms are a great meat substitute because of their texture, and they are also packed with fiber, vitamins, and minerals. The mushrooms are essential in this veggie lettuce wraps recipe.
• Water chestnuts: water chestnuts are full of nutrients, yet low in calories. They are versatile and easy to add to your diet. Eat them raw, cooked in stir fry or made into a delicious lettuce wraps recipe.
• Green onions: I use chopped green onions to top the finished healthy lettuce wraps.
• Lettuce: I typically use romaine lettuce or butter lettuce for my lettuce cups. The best lettuce for lettuce wraps is one with lettuce leaves that are firm and can hold the vegan filling. Boston lettuce or iceberg lettuce would also be good options.

How to Make Vegan Lettuce Wraps on the Stove

1. First, make the hoisin sauce by combining the garlic, coconut aminos or soy sauce, peanut butter, honey, rice vinegar, sesame oil, ginger root, and sriracha sauce in a medium bowl. Use a fork to whisk the ingredients until combined and then set aside.
2. Heat a large nonstick skillet over medium high heat. When the skillet is hot, add about a quarter of the sauce to the pan, and then add your onions, mushrooms, and water chestnuts. Cook for about 2 to 3 minutes, or until the onions become soft.
3. Add the remaining sauce to your pan of veggies and cook for another 5 minutes.
4. Scoop the vegetable filling out and into your butter lettuce cups. Sprinkle with green onions and serve immediately.

How to Make Vegan Lettuce Wraps in the Instant Pot

1. First, make the hoisin sauce by combining the garlic, aminos or soy sauce, peanut butter, honey, rice vinegar, sesame oil, ginger root, and sriracha sauce in a medium bowl. Use a fork to whisk the ingredients until combined and then set aside.
2. Now turn your Instant Pot to sauté and add about a quarter of the sauce to the pot, along with the onions, mushrooms, and water chestnuts. Sauté for about 2 to 3 minutes, or until the onions become soft.
3. Add the rest of the hoisin sauce to the veggies and cook for another 5 minutes or so.
4. Scoop the vegetable filling out and into your lettuce wraps cups. Sprinkle with green onions and serve immediately.

Recipe Tips for Healthy Lettuce Wraps

• This is a great recipe for meal prepping. The lettuce wraps filling keeps well in the fridge for up to 6 days, or in the freezer for up to 2 months.
• When I meal prep healthy vegan lettuce wraps, I divide the filling into about 6 individual airtight container and place about 2 lettuce leaf shells into each container. When I’m ready to eat, I can easily get the lettuce wraps filled and eat it cold or warm up the filling in the microwave for 1 to 1 1/2 minutes.
• If you are freezing vegetarian lettuce wraps, you will want to thaw the filling first, before you heat it up in the microwave.
• These lettuce wraps are very versatile. If you want to add meat, you can use chicken breasts or thighs or even ground chicken or turkey. My cooking tip for adding meat would be to cook the meat first, and then add the vegetables and sauce.
• If you would like to keep these lettuce wraps vegan, but want to add a little more protein, tofu would be a great addition. You can buy extra firm tofu or crumbled tofu to make the tofu filling.

Healthy Eating Plans

21 Day Fix Vegan Lettuce Wraps

Entire recipe: 6 green containers, 1 yellow container, 1 orange container, 12 teaspoons

Per serving: 1 green container, 1/6 yellow container, 1/6 orange container, 2 teaspoons

Weight Watchers Vegan Lettuce Wraps

7 2023 Plan Points | 5 Blue Plan Points | 8 Green Plan Points | 5 Purple Plan Points

Looking for more healthy vegan recipes?

• Teriyaki Tofu Stir Fry Bowls with Coconut Rice These Teriyaki Tofu Stir Fry Bowls with Coconut Brown Rice are a healthy and delicious recipe that is perfect for a quick and easy weeknight dinner. This recipe is vegan and gluten-free, and the tofu filling is packed with protein and nutrients. 
• Shredded Sweet Potato Hash Browns This delicious shredded sweet potato hash browns recipe has just a few simple ingredients. It’s great for breakfast but it also makes an excellent side dish for brunch or even dinner! You’ll love it even more once you see how easy it is to make.
• Crispy Air Fryer Tofu Recipe I’ve tried tofu many ways and have never loved it until I started air frying it. The extra firm tofu gives you a hearty bite and the air fryer allows the tofu to crisp a bit. Several nights a month, we make an easy Stir Fry for dinner that includes this yummy crispy tofu recipe. 
• Vegan Minestrone Soup I love making healthy minestrone soup for my whole family. The best part is, they love eating it! It has a healthy twist and is also a great soup for meal prepping – store in an airtight container and the flavors meld together so that the next day, the leftover soup tastes even better!
• Fresh Veggie Spring Rolls Homemade gluten free spring rolls are light and refreshing. These are served with a delicious recipe for peanut butter dipping sauce. Stuffed with raw vegetables like grated carrots, cabbage, fresh basil, and rice noodles, this is one of my favorite vegan food recipes.

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Vegan Lettuce Wraps

Created by: Becca Ludlum

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Servings 6 people

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This easy recipe for Vegan Lettuce Wraps is packed full of healthy ingredients and flavor!

Equipment

• Enameled Cast Iron Pan
• Instant Pot 6 qt
• Mixing Bowls

Ingredients 

• ▢ 3 tsp garlic minced
• ▢ 3/4 cup coconut aminos or reduced sodium soy sauce
• ▢ 1/4 cup peanut butter
• ▢ 2 tbsp maple syrup
• ▢ 1 tbsp rice wine vinegar
• ▢ 1 2/3 tbsp toasted sesame oil
• ▢ 2 tsp ginger root minced
• ▢ 1 tbsp sriracha sauce
• ▢ 1/2 cup red onion diced
• ▢ 2 cups portobello mushrooms diced
• ▢ 4 oz water chestnuts drained and chopped
• ▢ 3 green onions (green & white parts) chopped
• ▢ 2 heads lettuce romaine or butter, cut into shells

Instructions

How to Make Vegan Lettuce Wraps on the Stove

• First, make the hoisin sauce by combining the garlic, coconut aminos or soy sauce, peanut butter, honey, rice vinegar, sesame oil, ginger root, and sriracha sauce in a medium bowl. Use a fork to whisk the ingredients until combined and then set aside. 3 tsp garlic 3/4 cup coconut aminos 1/4 cup peanut butter 2 tbsp maple syrup 1 tbsp rice wine vinegar 1 2/3 tbsp toasted sesame oil 2 tsp ginger root 1 tbsp sriracha sauce
• Heat a large nonstick skillet over medium high heat. When the skillet is hot, add about a quarter of the sauce to the pan, and then add your onions, mushrooms, and water chestnuts. Cook for about 2 to 3 minutes, or until the onions become soft. 1/2 cup red onion 2 cups portobello mushrooms 4 oz water chestnuts
• Add the remaining sauce to your pan of veggies and cook for another 5 minutes.
• Scoop the vegetable filling out and into your butter lettuce cups. Sprinkle with green onions and serve immediately. 3 green onions 2 heads lettuce

How to Make Vegan Lettuce Wraps in the Instant Pot

• First, make the hoisin sauce by combining the garlic, aminos or soy sauce, peanut butter, honey, rice vinegar, sesame oil, ginger root, and sriracha sauce in a medium bowl. Use a fork to whisk the ingredients until combined and then set aside. 3 tsp garlic 3/4 cup coconut aminos 1/4 cup peanut butter 2 tbsp maple syrup 1 tbsp rice wine vinegar 1 2/3 tbsp toasted sesame oil 2 tsp ginger root 1 tbsp sriracha sauce
• Now turn your Instant Pot to sauté and add about a quarter of the sauce to the pot, along with the onions, mushrooms, and water chestnuts. Sauté for about 2 to 3 minutes, or until the onions become soft. 1/2 cup red onion 2 cups portobello mushrooms 4 oz water chestnuts
• Add the rest of the hoisin sauce to the veggies and cook for another 5 minutes or so.
• Scoop the vegetable filling out and into your lettuce wraps cups. Sprinkle with green onions and serve immediately. 3 green onions 2 heads lettuce

Notes

Healthy Eating Plans

21 Day Fix Vegan Lettuce Wraps

Entire recipe: 6 green containers, 1 yellow container, 1 orange container, 12 teaspoons

Per serving: 1 green container, 1/6 yellow container, 1/6 orange container, 2 teaspoons

Weight Watchers Vegan Lettuce Wraps

7 2023 Plan Points | 5 Blue Plan Points | 8 Green Plan Points | 5 Purple Plan Points

Nutrition

Calories: 229kcal | Carbohydrates: 27.4g | Protein: 5.5g | Fat: 11.2g | Saturated Fat: 1.9g | Cholesterol: 2mg | Sodium: 113mg | Potassium: 480mg | Fiber: 2.3g | Sugar: 8.6g | Calcium: 19mg | Iron: 5mg

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Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum