Vegetable Lettuce Wrap Recipe

Wash and dry lettuce

Gently separate butter lettuce into whole leaves, rinse under cold water, and pat dry with paper towels or use a salad spinner. Trim thick stem ends so leaves lie flat.

Arrange shredded carrot, sliced cabbage, cucumber, red bell pepper, green onion, cilantro, and mint in a shallow serving dish or platter for assembly.

Cook aromatics

Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add minced garlic and grated ginger and cook, stirring, until fragrant, about 30 seconds.

Add tofu and vegetables

Add crumbled tofu (or chopped mushrooms), 1/2 cup shredded carrot, 1/4 cup diced red bell pepper, and 1/4 cup water chestnuts to the skillet. Cook, stirring occasionally, until tofu warms through and vegetables soften, about 4–5 minutes.

Season filling

Stir in 2 teaspoons soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon toasted sesame oil, and 1/4 teaspoon black pepper. Cook 1 more minute to let flavors meld. Taste and adjust with up to 1 additional teaspoon soy sauce or a pinch of salt if needed. Remove from heat and set aside to cool slightly.

In a small bowl, combine 3 tablespoons peanut butter, 3 tablespoons warm water, 1 tablespoon soy sauce, 1 teaspoon honey or maple syrup, 1 tablespoon fresh lime juice, 1/2 teaspoon sriracha (optional), and 1/4 teaspoon grated ginger (optional). Whisk until smooth and pourable; if too thick, add warm water 1/2 teaspoon at a time to reach desired consistency. Taste and adjust acidity (lime), salt (soy), or sweetness (honey).

Place a lettuce leaf flat in your hand or on a plate. Spoon about 1 to 2 tablespoons of the cooked filling into the center of the leaf.

Top the cooked filling with about 1 to 2 tablespoons combined of shredded carrot, cabbage, cucumber, bell pepper, and a few cilantro leaves. Add a sprinkle of green onion and mint if using.

Sprinkle a few toasted sesame seeds and a pinch of crushed peanuts over each assembled wrap for texture.

Serve immediately with the peanut dipping sauce on the side and lime wedges for squeezing over the wraps.

To serve, offer remaining filling, raw vegetables, and sauce family-style so guests can assemble their own wraps. Assemble only what will be eaten within 10–15 minutes to keep lettuce crisp.

Store leftover cooked filling in an airtight container in the refrigerator for up to 3 days. Keep sauce refrigerated separately for up to 4 days. Do not store assembled wraps more than 2 hours at room temperature.