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Vegetarian Lettuce Wraps

5 from 5 votes

These super easy vegetarian lettuce wraps are such a delicious and high protein plant-based meal!

Vegetarian Lettuce Wraps

Easy Vegetarian Lettuce Wraps

When I first became a vegetarian, I fell in love with P.F. Chang’s and their vegetarian lettuce wraps – sweet hoisin sauce, wok-seared veggies, and sliced water chestnuts finished off with a squeeze of lime and tossed into a crisp lettuce shell.

It’s where I went to celebrate both high school graduation and my 21st birthday, as well as quite a few ordinary weeknights with friends. I’d order an entire plate of lettuce wraps for myself and tell others that if they wanted some, they’d best get an order of their own!

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Vegetarian Lettuce Wraps Recipe

Healthy Lettuce Wraps

Packed with sautéed onions, mushrooms, and zucchini, these homemade vegetable lettuce wraps make a great healthy appetizer.

They also give you the option to add your favorite protein source if you’re looking for something more filling to serve as a meal.

While the original P.F. Chang’s vegetarian lettuce wraps are made with tofu, you can easily make this version soy-free if you desire, and it can also be vegan, gluten free, low carb, and keto friendly.

Any of the following lettuces will work for serving: Butter lettuce, romaine, iceberg, or rainbow or Swiss chard. If you don’t have lettuce on hand, the veggie filling is great on its own or tossed with rice noodles or other pasta, cooked rice, or quinoa.

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Lettuce Wraps
Vegetable Lettuce Wraps

The lettuce wraps can be served hot or cold, and the entire recipe comes together in under 15 minutes!

If you make them, please feel free to leave a review below or tag ChocolateCoveredKatie on Instagram or social media so I can see and like your pictures, because seeing others trying out my recipes is one of my favorite parts.

The Best Vegetarian Lettuce Wraps Recipe

Also try this Vegetarian Chili Recipe

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Vegetarian Lettuce Wraps

These vegetarian lettuce wraps are a delicious and high protein plant-based meal!
Total Time 15 minutes
Yield 4 large (1/2 cup filling each)
5 from 5 votes


  • 1/2 cup diced onion
  • oil or oil spray for sautéing
  • 1/2 cup diced mushrooms
  • 1 cup cooked lentils or diced tofu or tempeh OR additional diced mushrooms
  • 1 zucchini, diced
  • 1/4 cup diced water chestnuts, optional
  • 2 tsp minced garlic
  • 1/4 tsp salt
  • 3 tbsp teriyaki sauce OR coconut aminos
  • lettuce or chard
  • salt, pepper, sesame seeds, scallions, nuts, or other garnishes as desired


  • *You can double the recipe, but I’d probably do it in two batches because overcrowding the pan can cause the vegetables to steam instead of fry. In a large non-stick pan, sauté the onion in oil or oil spray—over medium high heat–until lightly browned. Stir in everything but the sauce and lettuce. Cook, stirring occasionally, until the zucchini is nicely browned. Stir in the sauce, and cook—stirring—2 minutes. Garnish as desired, and serve either hot or cold in the lettuce cups or chard leaves.
    View Nutrition Facts


Leftover tofu? Use it up in this Tofu Scramble recipe.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

And For Dessert…

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Published on September 20, 2018

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  1. Natasha says

    I never tried using lettuce instead of a tortilla, I think I will do that sometime. I have recently been put on a wheat-free diet so I’m thankful for the idea. The filling sounds very good too. I hope you have a lovely Thursday.

  2. Cassie Autumn Tran says

    This seriously makes me think of the P.F. Chang’s and California Pizza Kitchen’s vegetarian lettuce wraps! I miss them, but then again, lettuce wraps are a total mess to eat (another reason why I kind of like them a LOT!). I would most certainly add some soy curls or some tofu into the filling. It would taste really hearty with them!

  3. Bryan says

    I love this recipe because it looks easy enough for me to make and not mess up. My girlfriend and i have been switching on who cooks. i literally give her a tupperware with food, she gives me an empty one and vice versa. She loves recipes like this so tomorrow for lunch I’ll surprise her with this. Thank you

  4. Kelley says

    I made these tonight for Day 5 of Whole30 and they were delicious! Very easy-I will definitely make again. Thanks for the recipe!

  5. Tori Lee says

    These were very good! I will definitely make them again. The one thing I would do different is cook the zucchini with the onions and salt. Then I would add the lentils and garlic before the coconut aminos so the lentils don’t turn to mush.

    I topped my first wrap with diced avocado, but not my second. I really didn’t notice any difference in flavor but I try to sneak avocado in wherever I can for the nutritional benefits and because I’m not a big fan of avocado. 😄 Thanks for sharing this recipe!

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