Delicious Vegetarian Lettuce Wraps

I used to think lettuce wraps were just a sad substitute for regular wraps – you know, the kind people order when they’re trying to cut carbs. That’s because I’d only had the limp, falling-apart versions from chain restaurants. When my friend showed me how to make them at home, I realized I’d been missing out.

Turns out, homemade lettuce wraps are actually pretty awesome when you know what you’re doing. The trick isn’t in the lettuce (though that matters too) – it’s all about getting the filling right and learning how to wrap them so they don’t turn into a mess on your plate. These vegetarian ones have become my go-to lunch when I want something that feels fresh but still fills me up.

What Kind of Lettuce Should I Use?

For lettuce wraps, you’ll want to choose leaves that are sturdy enough to hold your filling without tearing, but still flexible enough to wrap. Butter lettuce (also called Boston or Bibb lettuce) is often considered the top choice because its leaves form perfect little cups and have a tender yet strong texture. Iceberg lettuce can work in a pinch, but it can be trickier to separate into whole leaves and tends to crack when folded. If you’re having trouble finding butter lettuce, romaine hearts make a good alternative – just trim the thick stem part to make the leaves more flexible.

Options for Substitutions

This recipe is super adaptable and you can make several swaps based on what you have in your kitchen:

• Tofu: You can swap the tofu with tempeh, seitan, or even finely chopped mushrooms. If using mushrooms, make sure to cook them until they release their moisture for the best texture.
• Oyster sauce: For a fully vegetarian version, use vegetarian oyster sauce (made from mushrooms) or hoisin sauce. You might need to adjust the sugar slightly if using hoisin as it’s typically sweeter.
• Soy sauce: Both light and dark soy sauce can be replaced with tamari for a gluten-free option. If you only have regular soy sauce, that works too – just use about 2 tablespoons total.
• Lettuce: While butter lettuce is ideal, you can use iceberg, romaine, or even cabbage leaves. Each will give you a different crunch factor!
• Vegetables: Feel free to mix up the veggies – try water chestnuts, bamboo shoots, corn, or bell peppers. Just keep the pieces small and uniform in size.
• Peanuts: If you have a nut allergy, try using toasted sesame seeds or sunflower seeds for that needed crunch.

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegetarian lettuce wraps is dealing with watery tofu, which can make your filling soggy – press your extra firm tofu between paper towels with a heavy weight on top for at least 30 minutes before cooking to remove excess moisture. Another common mistake is overcrowding the pan while cooking the vegetables, which leads to steaming instead of the desired crispy texture – cook in batches if needed and keep your heat medium-high throughout the process. To prevent torn lettuce leaves (which can ruin your presentation), gently separate them while they’re still submerged in a bowl of cold water, then pat them completely dry with paper towels. For the best texture and flavor balance, chop all your vegetables into similar small sizes (about 5mm pieces) and add the sauce ingredients gradually rather than all at once, allowing each addition to be fully incorporated.

What to Serve With Lettuce Wraps?

These lettuce wraps are already pretty filling on their own, but I love serving them with a side of steamed jasmine rice or cauliflower rice for those who want something more substantial. A simple Asian-style cucumber salad with rice vinegar and sesame seeds makes a cool, crunchy side that perfectly balances the savory filling. For a complete spread, I usually put out some extra sauce options like sweet chili sauce or hoisin sauce, along with lime wedges and extra chopped peanuts so everyone can customize their wraps. If you’re hosting a bigger group, adding some spring rolls or pot stickers on the side turns this into a fun Asian-inspired feast.

Storage Instructions

Keep Fresh: The tofu filling mixture stays good in an airtight container in the fridge for up to 3 days. I like to keep the filling and lettuce leaves separate to maintain maximum freshness. Store your clean, dry lettuce leaves wrapped in paper towels in a plastic bag in the crisper drawer.

Prep Ahead: These wraps are perfect for meal prep! You can make the filling in advance and portion it into containers. Wash and dry your lettuce leaves, then store them separately. When you’re ready to eat, just warm up the filling and assemble your wraps with fresh garnishes.

Assemble: For the best experience, assemble these wraps right before eating. If you’re packing them for lunch, keep the filling, lettuce leaves, and toppings in separate containers. This way, everything stays fresh and crisp until you’re ready to enjoy them!

Preparation Time	15-20 minutes
Cooking Time	5-10 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 35-45 g
• Fat: 35-40 g
• Carbohydrates: 45-55 g

Ingredients

• 1 1/4 teaspoons cornstarch
• 3 tablespoons water
• 1 1/2 tablespoons light soy sauce
• 1 teaspoon dark soy sauce
• 1 1/2 tablespoons oyster sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon chinese cooking wine (or replace with mirin or dry sherry)
• 1 teaspoon white sugar
• 1 teaspoon finely grated ginger (or swap with garlic)
• 250g (8oz) extra firm tofu
• 1 tablespoon oil
• 1 garlic clove, finely minced
• 1/2 onion, finely diced
• 1/2 cup carrot, cut into 5mm pieces
• 1/2 cup green beans, sliced into 5mm rounds
• 1/2 cup mushrooms, chopped into 5mm pieces
• 12 lettuce leaves (amount varies with lettuce size)
• Chopped peanuts (opt for salted or unsalted)
• Thinly sliced green onion
• Sriracha sauce, recommended for drizzling

Step 1: Prepare the Sauce

Start by mixing cornflour or cornstarch with water until it becomes a lump-free slurry.

Once smooth, add the rest of the sauce ingredients and mix thoroughly to ensure everything is well combined.

Step 2: Crumble the Tofu

Drain the tofu thoroughly to remove excess water.

Cut the tofu into slices about 5mm/0.2″ thick.

Using your fingers, gently crumble the tofu into a mince-like texture.

Aim for slightly larger pieces as you can break them down further while cooking, similar to preparing ground meat.

Step 3: Cook the Filling

Heat oil in a large non-stick pan over high heat.

Add chopped onion, garlic, and carrot, cooking for about 1 minute until they start to soften.

Next, add the green beans and mushrooms, and continue to cook for another 2 minutes, making sure the green beans remain firm.

Step 4: Mix in the Sauce

Add the crumbled tofu to the pan and toss it through the veggies.

Pour in the prepared sauce and stir everything together for about 1 minute until the sauce thickens and evenly coats the mixture.

If the sauce evaporates too quickly, add a splash of water to maintain the desired consistency.

Step 5: Set Up for Serving

Transfer the cooked filling into a serving bowl.

Set the bowl on the table alongside fresh lettuce leaves, chopped green onion, peanuts, and a bottle of sriracha for a flavorful kick.

Step 6: DIY Lettuce Wraps

Create your own lettuce wraps by spooning some filling into a lettuce leaf.

Drizzle with sriracha sauce, and sprinkle with peanuts and chopped green onion.

Bundle or fold the leaf as you wish, then enjoy your delicious and customizable lettuce wrap!