Vegetarian Lettuce Wraps

A delectable and healthy vegetarian lettuce wrap, ready to be enjoyed.

5 from 2 votes

These quick Vegetarian Lettuce Wraps are loaded with coconut rice, roasted veggies in soy and sriracha, and finished with a zesty green onion vinaigrette.

Prep Time30

Cook Time20

Total Time50

Course: Dinner

Cuisine: Vegetarian

Keyword: vegetarian lettuce wraps

Servings: servings

Author: Chelsea Lords

Cost: $13.42

Equipment

Ingredients

Rice

3/4 cup basmati rice
1 (14-ounce) can lite coconut milk
Salt and pepper
2 green onions divided, very thinly sliced

Veggies & Dressing

3 cups diced sweet potato 1 large sweet potato, 13 to 15 ounces
2 heaping cups cremini mushrooms 6 ounces
2 tablespoons reduced-sodium soy sauce
2 teaspoons sriracha sauce or chili paste for more heat
4 teaspoons dark brown sugar or light brown sugar, divided
4 tablespoons canola oil or vegetable oil, divided
2 tablespoons rice wine vinegar
1/2 teaspoon finely minced ginger
1/8 teaspoon crushed red pepper flakes optional
1 head Boston lettuce or Butter or Bibb lettuce
1/4 cup chopped, roasted, and salted cashews optional
1 to 2 small Persian cucumbers cut in half moons
drizzle of toasted sesame oil or fresh lime juice, optional

US - Metric

Instructions

Preheat oven to 425℉. Combine rice, coconut milk, and 1/4 teaspoon salt in a small pot. Stir. Bring to a boil over high heat, then reduce to low, cover, and simmer about 15–20 minutes or until coconut milk is absorbed. Remove pot from heat (keeping it covered) and let stand undisturbed 10 minutes, then fluff it with a fork and stir in 1 finely sliced green onion. Set aside and keep warm.
While rice cooks, peel sweet potato and cut into 1/2-inch rounds. Cut rounds in 1/2-inch pieces. Quarter the mushrooms.
Whisk together soy sauce, sriracha sauce, 3 teaspoons brown sugar, and 1 tablespoon canola oil in a small bowl. Line a sheet pan with parchment paper (the mixture gets sticky!). Place chopped sweet potatoes and mushrooms on the sheet pan and pour the mixture over. Stir to mix, and space out the veggies in a single layer. Bake 10 minutes, flip veggies with a spatula, then bake another 10–15 minutes or until veggies are tender. Remove from oven and season to taste with salt.
While veggies are roasting, add rice wine vinegar, remaining 3 tablespoons canola oil, remaining teaspoon brown sugar, minced ginger, and remaining thinly sliced green onion. Season to taste with salt. If desired, add crushed red pepper flakes. Stir dressing until combined.
Wash and thoroughly (but gently) dry lettuce. Double up 2 pieces of lettuce or use single pieces of lettuce, depending on how thick your lettuce is. Fill lettuce cups with a generous spoonful of rice. Add veggies on top and drizzle dressing on generously. If desired, garnish with crushed cashews and a thinly sliced cucumber. Season with additional salt and pepper if needed. If desired, add a tiny drizzle of sesame oil or lime juice. Serve extra rice on the side with any leftover dressing. Serve immediately.

Notes

Storage: Store leftover lettuce, coconut rice, roasted veggies, and vinaigrette separately in airtight containers. Keep in the fridge for up to 3 days. Assemble wraps fresh when ready to eat.

Nutrition