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    Home » Mains

    20 Minute Vegan Lettuce Wraps - Healthy & Delicious!

    Updated: Feb 28, 2020 by Verna Rindler · This post may contain affiliate links · 14 Comments

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    sesame hoisin sauce being poured on a vegetarian lettuce wrap

    These Vegan Lettuce Wraps are fresh and crispy with an umami flavoured meaty, vegetable filling and a delicious and simple asian plum dipping sauce. Easy and healthy ingredients, ready in 20 minutes or less!

    plum sauce being poured on vegetarian lettuce wrap

    Easy and Healthy Vegan lettuce wraps that taste better than pf Changs! Woot, Woot I’m in!

    These Lettuce Wraps are very similar to the pork version I used to make, and taste just as good.

    The flavour of these lettuce wraps is unbelievably good!! Meatless vegan crumbles (I used Gardein Beefless Ground), little bites of ginger, water chestnuts, bamboo shoots, green onions and the most delicious sesame hoisin sauce, cooked together and topped on a fresh crispy piece of lettuce. Garnished with carrots and mint and drizzled with asian plum sauce! Yes please!

    vegetarian lettuce wrap being held in the air
    Trust me you will want to make these pronto! They’re fabulous! And easy. I’ve included an option to use tofu instead of meatless crumbles if you prefer.

    These lettuce wraps are protein packed and hearty enough for a light meal or serve as an appetizer!

    My favourite lettuce for this recipe is romaine or iceberg, but you could use butter lettuce or add the veggie filling to pasta, rice or rice noodles! Lots of choices for sure!

    How to cut lettuce for lettuce wraps:

    • For Romaine: cut off the core at the end of the romaine, pull apart leaves and use the inner lettuce leaves (medium and small)
    • For Iceberg: holding the lettuce with the core side facing the counter. Wack the head of lettuce gently on the counter a few times. Pull out the core. Now with core side up, hold under running water until the lettuce fills up with water and the leaves start to seperate.

    How to make 20 Minute Vegan Lettuce Wraps:

    First prep your veggies and sauces.

    Preheat a large non stick skillet to medium high heat. Add the oil and frozen meat crumbles. Cook for 2-3 minutes until crumbles are warmed through. If using tofu, lightly press the tofu and crumble into the skillet with the oil and cook for 10-15 minutes, until slightly crispy.

    Now add the ginger and onions and cook for 2 minutes. If you find the pan is to hot, turn down to medium heat.

    Add the water chestnuts and bamboo shoots and cook, stirring until everything is hot.

    Remove from heat and stir in the sesame hoisin sauce.

    Add the meat mixture to the lettuce cups and garnish with grated carrot, fresh chopped mint and drizzle with the asian plum sauce. Enjoy!

    These lettuce wraps can be served hot or cold

    four picture collage how to make 20 minute vegetarian lettuce wraps

    filling for vegetarian lettuce wraps in a skillet

    vegetarian lettuce wraps on a wooden cutting board with garnishes and plum dipping sauce

    Ok lets make some Vegan Lettuce Wraps they're;

    easy

    full of umami flavour

    crispy & crunchy

    easily gluten free

    meaty

    quick

    super tasty!

    kid friendly

    super satisfying

    protein packed

    healthy

    full of veggies

    Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.

    Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based Vegan Recipes❤️

    Here are some other delicious Asian Vegan recipes for you to enjoy:

    The Best Vegan Pad Thai (Tamarind)
    Sweet & Spicy Garlic Noodles
    Vegan Ramen Soup (Sweet, Sour and Spicy)
    Cold Thai Noodle Salad with Green Curry Dressing
    Chinese Vegetable Chow Mein (Authentic Flavours)

    Print
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    plum sauce being poured on vegetarian lettuce wrap

    20 Minute Vegan Lettuce Wraps - Healthy & Delicious!


    ★★★★★

    5 from 4 reviews

    • Author: Verna
    • Total Time: 20 minutes
    • Yield: 4 servings 1x
    Print Recipe
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    Description

    These Vegan Lettuce Wraps are fresh and crispy with an umami flavoured meaty, vegetable filling and a delicious and simple asian plum dipping sauce. Easy and healthy ingredients, ready in 20 minutes or less!

     


    Ingredients

    Scale

    Vegan Lettuce Wrap ingredients:

    • 2 cups frozen meat crumbles (I use Gardein Meatless Ground) or 1 block extra Firm Tofu, lightly pressed, (see notes*)
    • 1/2 tablespoon oil
    • 2 tablespoons fresh ginger, peeled and grated, (I use box grater)
    • 1/3-1/2 cup green onions, chopped (approximately 3 green onions)
    • 1 (227 grams) (8 oz) can water chestnuts, drained, sliced and chopped
    • 1 (227 grams) (8 oz) can bamboo shoots, drained and chopped
    • lettuce of your choice, romaine, iceberg or butter lettuce

    Sesame Hoisin Sauce:

    • 3 tablespoons hoisin sauce (for gluten free look for hoisin sauce without wheat)
    • 3 teaspoons sesame oil
    • 3 tablespoons rice wine vinegar, unseasoned
    • 1 tablespoon Braggs Liquid Aminos, or lite Tamari

    Garnishes for Serving:

    • 1 carrot, grated
    • 1/4 cup fresh mint, chopped

    Asian Plum Sauce for Serving:

    • 3 tablespoons Plum sauce
    • 1 tablespoon Hoisin sauce
    • 2 teaspoons Braggs Liquid aminos or lite Tamari

    Instructions

    How to cut lettuce for lettuce wraps:

    • For romaine: cut off the core at the end of the romaine, pull apart leaves and use the inner lettuce leaves (medium and small)
    • For iceberg: holding the lettuce with the core side facing the counter. Wack the head of lettuce gently on the counter a few times. Pull out the core. Now with core side up, hold under running water until the lettuce fills up with water and the leaves start to seperate. 

    How to make Vegetarian Lettuce Wraps:

    1. First prep your veggies and sauces.
    2. Preheat a large non stick skillet to medium high heat. Add the oil and frozen meat crumbles. Cook for 2-3 minutes until crumbles are warmed through. If using tofu, lightly press the tofu and crumble into the skillet with the oil and cook for 10-15 minutes, until slightly crispy.
    3. Now add the ginger and onions and cook for 2 minutes. If you find the pan is to hot, turn down to medium heat.
    4. Add the water chestnuts and bamboo shoots and cook, stirring until everything is hot.
    5. Remove from heat and stir in the sesame hoisin sauce.
    6. Add the meat mixture to the lettuce cups and garnish with grated carrot, fresh chopped mint and drizzle with the asian plum sauce. Enjoy!
    7. These lettuce wraps can be served hot or cold,

    Notes

    • My favourite lettuce for this recipe is romaine or iceberg, but you could use butter lettuce or add the veggie filling to pasta, rice or rice noodles! Lots of choices for sure!
    • I love using Gardein Meatless ground for this recipe but of course you can use your favourite or use Tofu (I've included instructions for tofu option above)
    • Gardein Meatless ground is available in the frozen section at most grocery stores, and Walmart
    • for gluten free look for a hoisin sauce without wheat added
    • This recipe yields 4 cups of meat filling. Serves 3-4 as a main dish and 5-6 as an appetizer. Based on 1/4 -1/3 cup of meat filling per serving
    • Prep Time: 10 Minutes
    • Cook Time: 10 Minutes
    • Category: Mains, Snacks & Sides, Gluten free
    • Method: Stovetop
    • Cuisine: Asian

    Keywords: vegetarian lettuce wraps, vegan lettuce wraps, asian, easy, meaty, protein packed, healthy, plum sauce, sesame hoisin sauce,

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

     

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    Reader Interactions

    Comments

    1. Alana

      January 18, 2022 at 3:26 pm

      Can I make these lettuce wraps with vegan impossible ground beef or maybe beyond burger? They are my two favorite meat substitutes. thank you

      Reply
      • Verna

        January 19, 2022 at 6:23 am

        Yes Absolutley you can! enjoy 🙂

        Reply
    2. Greg Cleveland

      July 18, 2020 at 3:35 pm

      Have made this three times already this summer.
      Last night, instead of using a lettuce to hold the yumminess on, we did a Cheeky Chickpea Poke Bowl with this recipe. Made it with tofu and all of the other veg, and then added the spreading sauce as a dressing on top of the bowl of kale, romain and swiss chard.
      What a huge hit. THANK YOU.

      ★★★★★

      Reply
      • Verna

        July 18, 2020 at 8:25 pm

        Yay!! thrilled you are enjoying the recipe! Love the variations they sound delicious! Thanks so much for your comment Greg!

        Reply
    3. Michelle

      January 15, 2020 at 2:26 pm

      what is a good sub for plum sauce? Or what else would be good to mix with Hoisin sauce?

      Reply
      • Verna

        January 15, 2020 at 3:22 pm

        Hi Michelle I have not tried substituting anything else for the plum sauce but you could try an apricot or plum jam? I highly recommend trying it with the plum sauce though. Have a great day!

        Reply
    4. Melanie

      May 28, 2019 at 4:55 pm

      We had these for dinner last night! And oh my they were a hit my husband and my son both loved them!

      ★★★★★

      Reply
      • Verna

        May 28, 2019 at 5:51 pm

        So glad your family enjoyed the wraps Melanie! thanks so much for your comment!?

        Reply
    5. Mary

      May 25, 2019 at 3:56 pm

      Very simple and satisfying,

      ★★★★★

      Reply
      • Verna

        May 25, 2019 at 4:11 pm

        thanks Mary glad you enjoyed the recipe!?

        Reply
    6. Melanie

      May 24, 2019 at 5:49 pm

      Omg I can't wait to try these!

      ★★★★★

      Reply
      • Verna

        May 24, 2019 at 5:52 pm

        thanks for your comment Melanie! enjoy?

        Reply
    7. Nina

      May 24, 2019 at 3:56 am

      Looks scrumptious!

      Reply
      • Verna

        May 24, 2019 at 5:17 am

        Thanks so much?

        Reply

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    Hi, I’m Verna! Major foodie of all things vegan! Welcome to The Cheeky Chickpea; here, you’ll find hundreds of restaurant-worthy easy vegan recipes. Some oil-free and gluten-free, from veggie-powered plant-based comfort foods to decadent desserts. Lots of tricks and tips up my chef sleeve…Grab your apron let’s get cooking!

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