Beefless Thai lettuce wraps

“Beefless” Thai Lettuce Wraps

High protein, flavorful Thai lettuce wraps

This delicious version of Thai lettuce wraps is full of flavor, thanks to natural nut butter and liquid aminos. It uses “beefless” vegetarian crumbles to pack a real protein punch. It makes a wonderful lunch or light dinner that will satisfy you and provide plenty of veggies too!

Thai lettuce wraps

Ingredients for your Thai lettuce wraps

Here are the ingredients you’ll need for this recipe:

  • Vegetarian beef crumbles. For this recipe I used the Gardein Ultimate Beefless Ground, which has basically become a staple in my house. The ground has a good texture and holds up well in heat. Similarly to tofu, it does well in holding whatever seasoning you apply to it. That makes it incredibly adaptable for just about any recipe, including a Thai one. Another excellent option for this recipe is Beyond Beef Ground, which is not only vegan and gluten free, but also soy free. 

Gardein Ultimate Beefless Ground

  • Ingredients to add crispiness and crunchiness. I used sweet onion, cucumber, and walnuts. Bell pepper would also be a good choice here, and the walnuts are optional if you have allergies or want to reduce the fat and calorie content.
  • Makings for the sauce. What makes this recipe truly delicious is the sauce, which includes these ingredients:
    • Bragg’s Liquid Aminos, or gluten free soy sauce.
    • Creamy peanut butter or almond butter.
    • Honey or agave.
    • You could also add garlic powder to the sauce for a little extra kick.
  • A “wrap” of your choice. I used Boston lettuce (also called butter lettuce) because it’s one of my favorite greens. I love the flavor and soft texture, and just look at how beautiful it is!

Boston lettuce for Thai wraps

If you’re not using Boston lettuce, here are some other options for creating your wraps:

  • Use the superfood kale, which will provide some added nutrients to the meal. Kale has large leaves, which lend themselves well to a wrap. Massage the leaves first to soften them and make them easier to chew and digest.
  • Use gluten free tortillas for a Mexican twist on the recipe. (My husband often does this when I make this recipe!) 
  • Skip the wrap entirely and serve the “beef” mixture over salad greens like spinach. I admit this makes a tidier meal, as the lettuce wraps can get pretty messy! 

How to assemble the Thai lettuce wraps

One you have your ingredients ready, preparing this recipe is simple. Here are the steps:

  1. Heat olive oil in a skillet over medium heat until fragrant. Add chopped sweet onion and cook for several minutes.
  2. Add chopped cucumber and the vegetarian beef crumbles to the skillet, then cook for an additional 4 minutes.
  3. While the mixture is cooking, combine the liquid aminos, nut butter, and honey or agave in a bowl. Whisk until smooth.
  4. Pour the sauce and chopped walnuts into the skillet and stir to combine. Continue cooking until heated through.
  5. Arrange lettuce (or other wraps) on a plates, then settle the skillet mixture into the middle of the leaves.
  6. Enjoy!

Thai lettuce wraps pin

More recipes using vegetarian “beef”

If you enjoyed these Thai lettuce wraps, you might like to try these other recipes using vegetarian beef:

Beefless Thai lettuce wraps

Beefless Thai Lettuce Wraps

5 from 2 votes
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Servings 4


  • 1 13 oz. package of vegetarian beef crumbles
  • 1 Tbsp olive oil
  • ½ sweet onion diced
  • ¼ cup chopped walnuts optional
  • ½ large cucumber or 1 small cucumber diced
  • Boston lettuce or other large-leafed greens washed and laid flat
  • ¼ cup Bragg’s Liquid Aminos
  • 1 Tbsp creamy natural peanut butter or almond butter
  • 1 tsp agave or honey


  • Heat oil in skillet over medium heat until fragrant. Add onion and cook for 3 - 4 minutes.
  • Add cucumber and soy crumbles to the skillet. Cook for an additional 4 minutes.
  • While the mixture is cooking in the skillet, combine the liquid aminos, peanut butter or almond butter, and honey in a small bowl. Whisk until smooth.
  • Pour the liquid aminos mixture and the walnuts into the skillet and stir until well coated.
  • Arrange lettuce on plates and settle the skillet mixture into the middle of the leaves.
  • Enjoy!

Recipe inspired by Rachael Bodie Wellness.


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  1. 5 stars
    These look wonderful and so refreshing. And the lettuce you used looks so crisp. I generally like my veggies cooked because its hard for me to eat a salad but I am gonna give this a go.

    1. Thanks so much, Gabriela! I definitely found these lettuce wraps to be refreshing. I hope you love the meal. 🙂

    1. Hi Cindy! I think roasted tofu is an excellent idea for this recipe. If you try it, let me know how it turns out!