Thai-Style Lettuce Wraps

4.5 from 12 reviews

These vegetarian (and easily vegan) lettuce wraps are similar to the version served at Thai restaurants, but free of harmful additives like MSG. Crunchy pecans lend a hearty, almost meat-like texture to these wraps. Butter lettuce provides the perfect base for these appetizers, but if you can’t find any, try substituting cabbage leaves carefully pulled off the smallest green cabbage you can buy. Recipe yields about 6 modest wraps, so multiply as needed for a bigger crowd or party.

Thai-style lettuce wraps, a simple and healthy appetizer you'll love!




Wraps and garnishes


  1. Prepare the sauce: In a small bowl, whisk together the tamari, honey, vinegar, ginger and garlic until well blended.
  2. Prepare the filling: In a large saucepan over medium heat, combine the carrot, celery, and onion and cover with the sauce. Bring the sauce to a simmer, then cover and allow the vegetables to cook until fork-tender, 10 to 15 minutes.
  3. Remove the lid and increase the heat, bringing the sauce to a boil. Allow the sauce to boil until the liquid has condensed and almost evaporated (this took about 15 to 20 minutes for me), then remove from heat. Add the pulsed pecan pieces and stir well to coat. Let the mixture marinate for 5 minutes, then scoop into butter lettuce leaves and top with cilantro and red pepper flakes, if you’d like. Serve immediately.


Recipe minimally adapted from Everyday Detox: 100 Easy Recipes to Remove Toxins, Promote Gut Health, and Lose Weight Naturally by Megan Gilmore, with permission.
Make it vegan: Replace the honey with maple syrup.
Make it gluten free: Be sure to use gluten-free tamari rather than another variety of soy sauce.
Make it soy free: Replace the tamari with coconut aminos.

▸ Nutrition Information

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