Whether you’re looking for a no-cook dinner or just something light and refreshing, you’re going to love these easy lettuce wraps! A walnut filling mimics ground meat, while the sweet sriracha sauce makes these lettuce wraps irresistible.
I have been reading up about walnut “taco meat” for a while and finally decided to give it a go for these lettuce wraps. You’d be amazed that after a few pulses in the food processor, walnuts become the best meat substitute I have ever met. And thanks to its neutral flavour, pretty much any seasoning you add to walnut meat will work.
Here, we pair the walnut meat with a sweet, spicy sriracha sauce. The Asian flavours worked perfectly in these wraps, and the topping—red peppers, carrots, sesame seeds and scallions—provides colour, flavour, and crunch.
Why You’ll Love These Asian Lettuce Wraps
- Easy no-cook meal. When you don’t want to turn on the oven (or just don’t want to spend much time in the kitchen), these lettuce wraps are here to save the day. With minimal prep and no cooking required, they’re the perfect option for a quick and easy dinner. (Here are some more no-cook vegan dinner ideas.)
- Light and healthy. Lettuce wraps are a great way to get in some extra greens and veggies to your meal. The walnut “meat” is also a plant-based protein source! This is a recipe that will leave you feeling happily satisfied, not heavy and weighed down.
- Versatile filling options. Experiment with different fillings, toppings, and sauces to make this recipe your own!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Walnut Meat:
- Raw walnuts – It’s important to use raw walnuts, not roasted, to get the right texture for the walnut meat.
- Liquid aminos – Or tamari, light soy sauce, or coconut aminos.
- Ginger – For a little warmth.
- Olive oil
- Garlic
Sriracha Sauce:
- Sriracha – Feel free to adjust the amount to your tastes.
- Sweetener – I use maple syrup or date syrup when I have it on hand.
- Sesame seeds
Wraps:
- Curly lettuce leaves – You want a lettuce that’s sturdy enough to hold the filling and toppings, but still pliable enough to fold without tearing.
- Carrot – You can buy pre-shredded carrots for a shortcut.
- Red bell pepper
- Sesame seeds – You can use black, white, or a mix of the two.
- Scallion
How to Make Lettuce Wraps
- Prepare. Place the walnuts in a bowl of hot water for 10 minutes.
- Make the walnut meat. Drain the walnuts and place them in a food processor. Pulse to mince the nuts, then add the ingredients for the sriracha sauce and pulse again to combine.
- Assemble. Divide the walnut mixture onto lettuce leaves and top with the carrots, pepper, sesame seeds, and scallions.
Tips for Success
- Don’t pulse the walnuts too much. You want them to resemble ground meat, but if you over-process them, they’ll become a paste.
- Adjust the seasoning to your taste. If you like a spicier sauce, add more sriracha. If you prefer a sweeter sauce, add in more maple syrup.
- Serve immediately after assembling. Lettuce wraps are best enjoyed right away before the lettuce leaves start to wilt.
Variations
- Make them taco style. Add taco seasoning to the walnut meat mixture for a taco meat flavour. Serve with your favourite taco toppings.
- Switch up the toppings. Diced mango, pineapple, or cucumber would also make great toppings for these lettuce wraps.
- Add a drizzle. Drizzle the tops of the wraps with sweet chili sauce or an aioli made with my vegan mayo or cashew cream as a base. (I think a wasabi aioli would be super good here!)
- Give it an herby kick. Fresh mint, basil, or cilantro would add another layer of flavour to these easy lettuce wraps.
How to Store Leftovers
Refrigerate the walnut meat, vegetables, and lettuce leaves separately to maintain the texture of each component. The walnut filling and toppings will last up to 3 days, while the lettuce will last 2 to 3 days, depending on the variety.
Can I Freeze This Recipe?
While you can’t freeze the whole wraps with the lettuce, you can freeze the walnut filling. It will keep for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before using.
More No-Cook Recipes
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Lettuce Wraps
Whether you’re looking for a no-cook dinner or something light and refreshing, you’re going to love these easy Asian-inspired lettuce wraps!
Walnut Meat:
- 1 cup raw walnuts
- 2 teaspoons liquid aminos, or gluten free soy sauce or regular lite soy sauce
- 1/2 teaspoon ginger
- 1 tablespoon olive oil
- 1 clove garlic
Lettuce Wrap:
- 3 curly lettuce leaves, washed and dried (take out of fridge right when you need it)
- 1 small carrot, shredded
- 1/4 red bell pepper, sliced
- Pinch of Sesame seeds
- 1 stalk scallion, chopped
Walnut Meat
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Soak the walnuts in hot water for about 10 minutes, then drain.
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In a food processor, add the walnuts and all the other ingredients. Pulse about 3-6 on 1 second pulses until the walnuts resemble a mince, but not all the way until its mushy. Use a spatula to scrap down to ensure everything is incorporated. Add in the Sriracha Sauce ingredients and pulse for 3 more times to incorporate, using the spatula to help you (you want to ensure everything is just incorporated).
Put together
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In a lettuce leaf, add some of the walnut meat mixture and spread.
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Top with your serving of shredded carrots, bell pepper slices, sesame seeds and scallions.
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Enjoy!
- This recipe can be easily doubled or tripled!
- To store: Refrigerate the walnut meat, vegetables, and lettuce leaves separately to maintain the texture of each component. The walnut filling and toppings will last up to 3 days, while the lettuce will last 2 to 3 days, depending on the variety.
- To freeze: While you can’t freeze the whole wraps with the lettuce, you can freeze the walnut filling. It will keep for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before using.
Calories: 361kcal, Carbohydrates: 20g, Protein: 7g, Fat: 30g, Saturated Fat: 3g, Sodium: 306mg, Potassium: 381mg, Fiber: 4g, Sugar: 12g, Vitamin A: 8218IU, Vitamin C: 20mg, Calcium: 71mg, Iron: 1mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
