Whether you need a no-cook dinner or a light, refreshing meal, these easy lettuce wraps are a perfect choice. A minced walnut filling replicates the texture of ground meat, while a sweet-sriracha sauce brings a satisfying sweet-heat finish.
I’d been curious about walnut “taco meat” for a while and decided to try it in these lettuce wraps. After a few quick pulses in the food processor, raw walnuts break down into a crumbly texture that makes an excellent plant-based meat substitute. Their mild flavor means you can season them any way you like and they’ll take on those flavors beautifully.
For these wraps I combine the walnut “meat” with a simple sweet-sriracha sauce and top each wrap with shredded carrot, thinly sliced red bell pepper, sesame seeds, and scallions for color, crunch, and brightness.
Why You’ll Love These Asian Lettuce Wraps
- Easy no-cook meal. Minimal prep and no cooking make these wraps ideal when you want dinner fast or don’t want to heat up the kitchen.
- Light and healthy. Using lettuce as the vessel keeps the dish fresh and low in carbs, while the walnut filling adds plant-based protein and healthy fats.
- Customizable. Swap sauces, spices, and toppings to tailor the wraps to your tastes or dietary needs.
Notes on Ingredients
See the recipe card below for exact ingredient amounts and step-by-step instructions.
Walnut Meat
- Raw walnuts – Use raw (not roasted) walnuts for the right texture and neutral flavor.
- Liquid aminos – Or use tamari, light soy sauce, or coconut aminos to season the nuts.
- Ginger and garlic – Fresh grated ginger and a clove of garlic add warmth and depth.
- Olive oil – A little oil helps the mixture come together and adds richness.
Sriracha Sauce
- Sriracha – Adjust the amount to make it milder or spicier.
- Sweetener – Maple syrup or date syrup balances the heat.
- Sesame seeds – A small sprinkle both in the sauce and on top is nice for texture.
Wraps and Toppings
- Curly lettuce leaves – Choose sturdy leaves that fold without tearing, such as butter lettuce or curly green leaf.
- Carrot – Shredded carrot adds color and crunch; pre-shredded saves time.
- Red bell pepper – Thin slices bring sweetness and a crisp bite.
- Scallion and sesame seeds – Bright scallions and toasted sesame finish the wraps.
How to Make Lettuce Wraps
- Prepare: Soak the raw walnuts in hot water for about 10 minutes, then drain.
- Make the walnut meat: Pulse the drained walnuts in a food processor in short bursts until they resemble coarse crumbs. Add ginger, garlic, liquid aminos, olive oil and pulse until combined but not paste-like. Stir in the sriracha, sweetener, and sesame and pulse briefly to incorporate.
- Assemble: Spoon the walnut mixture onto individual lettuce leaves, then top with shredded carrot, bell pepper slices, sesame seeds, and chopped scallions. Serve immediately.
Tips for Success
- Avoid over-processing: Pulse the walnuts just enough so they’re crumbly—too many pulses will create a paste.
- Season to taste: Increase sriracha for heat or maple syrup for sweetness until the sauce suits you.
- Serve fresh: Assemble the wraps right before serving to keep the lettuce crisp.
Variations
- Taco style: Add taco seasoning to the walnut mix and serve with salsa, avocado, and cilantro for a Tex-Mex twist.
- Fruit toppings: Try diced mango or pineapple for a sweet-juicy contrast.
- Sauces: Drizzle with sweet chili sauce or a simple aioli made from vegan mayo or cashew cream for creaminess.
- Fresh herbs: Mint, basil, or cilantro add a bright herbal note.
How to Store Leftovers
Keep the walnut filling, vegetables, and lettuce leaves in separate airtight containers in the refrigerator. The walnut mixture and toppings will stay fresh up to 3 days; lettuce leaves generally remain good for 2–3 days depending on the variety.
Can I Freeze This Recipe?
You can freeze the walnut filling but not the assembled wraps. Store the filling in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before assembling onto fresh lettuce leaves.
More No-Cook Recipes
- Fresh Spring Rolls with Peanut Ginger Sauce
- Vegan Chickpea Tuna Salad
- Vegan Watermelon Feta Salad with Balsamic Reduction
- Vegan Swiss Chard Wraps
- Cucumber and Tomato Salad
Enjoy! If you make these lettuce wraps, take a photo and share it where you post your food photos. Feedback and ratings on the recipe are always appreciated.
Lettuce Wraps
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Ingredients
Walnut Meat:
- 1 cup raw walnuts
- 2 teaspoons liquid aminos (or tamari/light soy sauce)
- 1/2 teaspoon ginger
- 1 tablespoon olive oil
- 1 clove garlic
Sriracha Sauce:
- 1/2 tablespoon sriracha
- 2 tablespoons maple syrup (or 1 tablespoon date syrup)
- 1/4 teaspoon sesame seeds
Lettuce Wrap:
- 3 curly lettuce leaves, washed and dried
- 1 small carrot, shredded
- 1/4 red bell pepper, sliced
- Pinch sesame seeds
- 1 stalk scallion, chopped
Instructions
Walnut Meat
- Soak the walnuts in hot water for about 10 minutes, then drain.
- In a food processor, add the drained walnuts, ginger, garlic, liquid aminos, and olive oil. Pulse in short bursts (about 3–6 one-second pulses) until the mixture resembles a coarse mince. Scrape down the sides as needed. Add the sriracha sauce ingredients and pulse a few more times to combine.
Put together
- Place some walnut mixture into a lettuce leaf and spread gently.
- Top with shredded carrots, bell pepper slices, sesame seeds, and scallions.
- Enjoy immediately.
Notes
- This recipe scales easily—double or triple as needed.
- To store: Refrigerate components separately. Walnut filling and toppings keep up to 3 days; lettuce 2–3 days.
- To freeze: Freeze only the walnut filling for up to 3 months in an airtight container. Thaw in the refrigerator before using.