These lettuce wraps are fresh, flavorful, and surprisingly filling. They balance sweet and spicy notes with a satisfying contrast of tender and crisp textures. Serve them as a light meal or a party appetizer—especially welcome on a warm day. The recipe is vegetarian, easily made vegan, and naturally gluten-free, so it’s suitable for many special diets.
The wraps are inspired by Thai-style lettuce wraps and echo elements of larb gai—typically a ground-chicken dish flavored with fish sauce, cilantro, and mint. This version is not an authentic larb, but it captures similar savory and bright flavors in a meatless, vegetable-forward format.
Instead of chicken, chopped pecans or peanuts provide a hearty, almost meat-like texture. Cooked with diced carrots, celery, and onion in a reduced tamari-and-honey sauce, the mixture becomes savory, well-coated, and deeply satisfying.
This recipe is adapted from Megan Gilmore’s cookbook Everyday Detox. Megan (The Detoxinista) focuses on whole-food recipes; many of her dishes are gluten-free and vegetarian. I recently remade these lettuce wraps, updated the photos, and added a few notes and an optional spicy mayo drizzle for anyone who likes heat.
Lettuce Wraps Tips
Here are a few practical notes before you start:
Sauce sweetness: The recipe lists a range for honey so you can dial sweetness to taste. Start with the smaller amount, taste the sauce, and add more if you prefer it sweeter.
Prep shortcut: Use a food processor to chop the vegetables quickly. Pulse each vegetable until evenly chopped, then transfer them to a large saucepan; there’s no need to rinse the bowl between different vegetables.
Garnish ideas: Finish with torn cilantro or mint. For heat, mix equal parts mayonnaise and sriracha (or chili-garlic sauce) and drizzle lightly over the filling. A pinch of red pepper flakes adds color and a little kick.
More Thai-Inspired Recipes
If you enjoy these flavors, try other vegetarian dishes inspired by Thai cuisine. For another wrap-style option, consider colorful vegetable lettuce wraps.
- Crunchy Thai Peanut & Quinoa Salad
- Thai Mango Salad with Peanut Dressing
- Thai Pineapple Fried Rice
- Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce
Please share how your lettuce wraps turn out in the comments. I enjoy hearing feedback and variations.
Thai-Style Lettuce Wraps
- Author: Kathryne Taylor
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: About 6 wraps
- Diet: Vegetarian
These vegetarian (easily vegan) lettuce wraps take inspiration from Thai restaurant versions. Crunchy pecans or peanuts give the filling a hearty texture. The recipe makes about six wraps; multiply quantities for a larger group.
Ingredients
Sauce
- ¼ cup tamari or soy sauce
- 1 ½ to 3 tablespoons honey, to taste
- 2 teaspoons raw apple cider vinegar
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced garlic
Filling*
- 2 cups diced carrot (about 3 large)
- 1 cup diced celery (about 3 stalks)
- ½ yellow onion, diced
- 1 cup raw pecan halves or unsalted peanuts, briefly pulsed in a food processor or chopped by hand
Wraps and garnishes
- 1 head butter lettuce, leaves separated
- Optional spicy finishing sauce: 2 tablespoons mayonnaise and 2 tablespoons sriracha or chili-garlic sauce
- Optional garnishes: torn cilantro or mint leaves and red pepper flakes
Instructions
- Prepare the sauce: In a small bowl, whisk together the tamari, the smaller amount of honey, vinegar, ginger, and garlic until well blended. Taste and add more honey if you prefer a sweeter sauce.
- Prepare the filling: In a large saucepan over medium heat, combine the carrot, celery, and onion. Pour the sauce over the vegetables and bring to a simmer. Cover and cook until the vegetables are fork-tender, about 10 to 15 minutes.
- Condense the sauce: Remove the lid, increase the heat, and bring the sauce to a boil. Let it simmer until most of the liquid has reduced and the mixture thickens, about 8 to 15 minutes. Remove the pan from the heat, stir in the pulsed pecans or peanuts, and mix until evenly coated. Let the mixture rest for 5 minutes so the nuts soften and absorb flavor.
- Assemble and serve: Spoon generous portions of the filling into butter lettuce leaves. If using the spicy finishing sauce, whisk mayonnaise and sriracha together and drizzle lightly over the filling. Garnish with cilantro or mint and a sprinkle of red pepper flakes if desired. Serve immediately. Leftovers will keep in an airtight container in the refrigerator for about 3 days; they are enjoyable chilled.
Notes
Recipe adapted from Everyday Detox by Megan Gilmore with permission. Updated for clarity and to include an optional spicy finishing sauce and helpful tips.
Save time: Chop the carrot, celery, and onion in a food processor rather than by hand. Pulse each vegetable separately and combine them in the saucepan.
Lettuce options: If butter lettuce isn’t available, try baby gem, small romaine leaves, or carefully separated green cabbage leaves.
To make it vegan: Substitute maple syrup for the honey.
To make it gluten-free: Use a certified gluten-free tamari.
To make it soy-free: Substitute coconut aminos for tamari or soy sauce.
Nutrition
Nutritional information is an estimate from an online calculator and should not replace professional advice.
- Category: Appetizer
- Method: Stovetop
- Cuisine: Thai