These Vegan Lettuce Wraps are the perfect quick and easy lunch or dinner you are searching for. The lettuce cups are loaded with black beans, sweet corn, lime, avocado, and more smothered in a creamy vegan mayo sauce.
Scoop the black bean mixture into lettuce leaves and serve up your slightly sweet, savory, and crunchy lettuce wrap.
You can make your lettuce wraps Asian-flavored, but I love the Mexican flavors in this recipe. If you have leftover filling, you can use it as toppings for some Vegan Mexican Pizza or Stuffed Vegan Mexican Sweet Potatoes.
This Vegan Lettuce Wraps recipe is…
- Naturally gluten-free
- Ready in 15 minutes
- Made without any cooking
How to Make Vegan Lettuce Wraps
- Start by adding the beans, corn, red onion, tomatoes, and avocado to a bowl.
- Next, add in the vegan mayonnaise, salt, lime juice, and oil.
- Stir well to incorporate all the ingredients. Taste, and then season more if needed.
- Spoon the black bean mixture into lettuce wraps, then top with cilantro and serve.
Full directions on how to make Vegan Lettuce Wraps are in the printable recipe card below.
Tips & Tricks for Vegan Lettuce Wraps
Serve Right Away
This is one recipe I recommend making right before serving. If you let the salad sit, the avocado can lose its bright color and become brown.
Rinse Black Beans
Make sure that you drain and rinse your black beans before pouring them into the salad. Black beans are canned in a thicker liquid, and they need to be fully rinsed before use.
To rinse your beans, just place them in a strainer, and run cold water over them until the water runs clear. Shake off any excess water and pour the beans into your salad bowl.
Variations to Vegan Lettuce Wraps
Feel free to add in any seasonings of your choice. Adding in some red chili flakes can add some heat to the dish. I like to add lemon pepper to my wraps for a mild addition.
If you do not want to use black beans, you could easily swap them for chickpeas or even pinto beans. The beans add some fiber and protein to the lettuce cups, helping keep you full and fueling your body.
Consider raiding your fridge and using up different veggies you have on hand. Maybe dice up some peppers or add in some sweet peas. Get creative if you want to add more elements to this lettuce wrap.
Mix in some cooked cauliflower rice that has cooled off. The cauliflower rice will add a lot of nutrients and leave you feeling full and satisfied. Adding the “rice” will also stretch the black bean mixture to produce more lettuce wraps.
Vegan Lettuce Wraps FAQs
What lettuce should I use for lettuce wraps?
I recommend reaching for a Romaine, bibb, or even a Boston lettuce. These varieties have large sturdy leaves that hold up nicely when filled.
How do you store leftovers?
If you don’t eat all the black bean wraps, simply store the black bean and corn mixture in the refrigerator. You will find that the avocado will brown after it sits, though it is still perfectly alright to eat. Adding lime juice to the veggie mixture will help to prevent the browning.
Servings: 24 wraps
- 12 lettuce leaves rinsed and dried
- 15 oz canned black beans drained and rinsed
- 15 oz canned yellow corn drained, or fresh corn kernels
- 1 red onion medium, chopped
- 2 avocado ripe, chopped
- 3 tomatoes medium, chopped
- ½ cup vegan mayonnaise
- 2 tbsp olive oil
- juice of one lime
- 1 tsp salt
- cilantro leaves fresh, chopped, for garnish
Combine the black beans, corn, red onion, avocado, and tomatoes in a mixing bowl.
Add the vegan mayonnaise, salt, lime juice, and oil. Stir to combine.
Divide the black bean mixture evenly into the lettuce wraps.
Serve wraps immediately with chopped cilantro as a garnish.
- For additional spice, add some red chili flakes.
- Lettucees like bibb, Romaine, or Boston are best for this recipe.
Calories: 114kcalCarbohydrates: 11gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 129mgPotassium: 249mgFiber: 3gSugar: 2gVitamin A: 1089IUVitamin C: 7mgCalcium: 14mgIron: 1mg