Vegan Lettuce Wraps with Sweet Sriracha Sauce

By Jessica Hylton - - Updated

Vegan Lettuce Wraps with Sweet Sriracha Sauce are healthy, delicious and made with an incredible unique filling!! 

Top down shot of vegan asian lettuce wraps on a grey plate.

I’m very excited to share this recipe with you today, mainly because my mind was blown when I took a bite and I immediately fell in love with these lettuce wraps. You might be thinking, is that meat? No, and it’s not tofu either. Want to take a wild guess?

Three lettuce wraps on a grey plate.

Walnuts. Yes! Some of you may have already known, but there is such a thing as walnut meat also known as this-tastes-like-amazing-mince-how-did-I-just-discover-this. I have been reading up about walnut “taco meat” for a while and finally decided to give it a go. Most recipes I read soaked the walnuts for 4-6 hours, but I didn’t have that kind of time so I soaked them in boiling hot water for about 10 minutes which worked perfectly. You’d be amazed that after a few pulses walnuts become the best meat substitute I have ever met. Also, because of it’s neutral flavour, pretty much any seasoning that you put into these will work. My mind is already on tacos on every shape and size, pita bread filings, wraps…I’m basically obsessed. Let me put it this way: Mr. Bakes came just as I was finishing up shooting, got a piece and said “Whoa, this tastes amazing! What is that meat substitute?? It’s so good!”

I generously shared one of my lettuce wraps with him. I know, how kind.

Ingredients in a blender.

Now, on to the lettuce wraps overall. Sriracha is one of my favourite ingredients, and I “blame” Mr. Bakes for his insane spicy tooth because ever since we’ve been together I’ve been having way more pepper. Not that it’s ever a bad thing, but I make sure to tone down every recipe I post here because of it! All the asian flavours worked perfectly in these wraps, and the topping of the red peppers (I roasted them, they work just as fine with regular ones), carrots, sesame seeds and scallions complemented the walnut meat so well! I wasn’t a big fan of lettuce wraps prior to making these, and now they are definitely going on my weekly rotation.

Right alongside my daily oatmeal, hummus and impatience for the new season of Orange is the New Black.

Side shot of three asian lettuce wraps.

Can I make a super important point here? You don’t have to cook anything. Like, no heat except the water for the walnuts, which if you want it to be 100% raw you could just soak them for 4-6 hours before using. This is especially important since 90 degrees Fahrenheit is now the new normal here, with many days clocking in at 100, which yes, is as scary as it sounds. I am very much over using the oven right now, so meals like this that come together in 20 minutes with no heat and pretty much perfect!

As always, Happy Monday! 🙂

Three vegan asian lettuce wraps on a grey dish.

Overhead shot of asian lettuce wraps.

Vegan Lettuce Wraps

Vegan Lettuce Wraps with Sweet Sriracha Sauce are healthy, delicious and made with an incredible unique filling!! 
by: Jessica in the Kitchen
Prep Time 20 minutes
Total Time 20 minutes
Servings 3 servings
Course Dinner, Lunch
Cuisine American, Universal

Walnut Meat:

  • 1 cup raw walnuts
  • 2 teaspoons liquid aminos
  • 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 (take out of fridge right when you need it)
  • 2 carrots shredded
  • 1/4 red bell pepper sliced
  • Pinch of Sesame seeds
  • 1 stalk scallion chopped


Walnut Meat

  • Soak the walnuts in hot water for about 10 minutes, then drain.
  • In a food processor, add the walnuts and all the other ingredients. Pulse about 3-6 on 1 second pulses until the walnuts resemble a mince, but not all the way until its mushy. Use a spatula to scrap down to ensure everything is incorporated. Add in the Sriracha Sauce ingredients and pulse for 3 more times to incorporate, using the spatula to help you (you want to ensure everything is just incorporated).

Put together

  • In a lettuce leaf, add some of the walnut meat mixture and spread.
  • Top with your serving of shredded carrots, bell pepper slices, sesame seeds and scallions.
  • Enjoy!
This recipe can be easily doubled or tripled!


Calories: 361kcal | Carbohydrates: 20g | Protein: 7g | Fat: 30g | Saturated Fat: 3g | Sodium: 306mg | Potassium: 381mg | Fiber: 4g | Sugar: 12g | Vitamin A: 8218IU | Vitamin C: 20mg | Calcium: 71mg | Iron: 1mg
by Jessica

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Recipe Rating


  1. orke says:

    Made it without the sriracha- it was really good! Thank you so much for this recipe!

    • Jessica says:

      So glad you enjoyed it Orke! You’re so welcome and thanks for the feedback!

  2. Tallya says:

    Putting these on next week’s menu. I bet the husband won’t be able to tell he is not eating meat, he’s so silly, claims he loves beef and lamb and doesn’t really like chicken but anytime I make him meat he asks what kind of meat he’s eating. I think I’ll just tell him its beef this time 😉

    • Jessica says:

      Hi Tallya,

      Haha that’s hilarious! I hope he enjoys it and so do you! 🙂

  3. janae says:

    Hi Jessica, I don’t own a food processor currently. 🙁 But I reeeeally want to try these. Any alternative (to making the walnut mixture) you can offer is appreciated. 🙂

    • Jessica says:

      Hi Janae,

      Do you have a blender? That would work. You really need something that can crush it!

  4. Patricia says:

    Had these for dinner today and they were EXCELLENT!!! But TWO carrots was WAY TOO much! One small carrot would have been enough.

  5. Sasha williams says:

    Hi! This looks delicious! I don’t use oil, is there anything I can sub for the 1 tbsp. olive oil? Thanks!!

    • Jessica says:

      Hi Sasha,

      Thanks! I think you could use avocado since it’s still a fat and natural, but you could just use water. I can’t guarantee it will come out the exact same way since the oil does help with flavour and creaminess. Hope that helps!

  6. Karen says:

    I got excited about this before I even had the ingredients and I just made them … OMG! you have created a monster! 😉 Jessica – they are probably the best thing I’ve tasted in a long, long time – FABULOUS! thank you so much!

    • Jessica says:

      Hi Karen,

      I’m SO glad you enjoyed these!!! You’re so welcome and thanks for the feedback!

  7. Alicia says:

    These are the best lettuce wraps I have ever had!! This is a meal to convince meat eaters that being Vegan is delicious and healthy! Thanks for the recipe! A definite keeper and one to use in our monthly meal plan!

    • Jessica says:

      Hi Alicia,

      Yay! I’m so glad you enjoyed them!! You’re so welcome and thanks for the feedback!!

  8. Heather says:


  9. Jill Roberts says:

    Vegan Asian Lettuce Wraps with Sweet Sriracha Sauce are healthy and i pick it! Definitely i will recommend this recipe for my friends-crossfitters and vegetarians! I found your post from Pinterest! Thanks for sharing, Jessica!

  10. Sharon says:

    My husband calls this “high class vegan”. It is outstanding. Thank you!

    • Jessica says:

      Aww yay haha! I’m so happy to hear that Sharon!! You’re so welcome!

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