Chickpea Lettuce Wraps with Peanut Sauce are fresh and flavorful. These quick and easy vegan lettuce wraps are the perfect, satisfying lunch.
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Who doesn't love fresh veggies at lunch?
This recipe takes that to the next level by wrapping pepper, mango, and green onion up into a satisfying lettuce wrap.
But the ingredients that really make these lettuce wraps special?
Roasted sriracha lime chickpeas and a creamy, spicy peanut sauce.
The freshness of the wraps, combined with the spicy flavors, make this an irresistible, crave-worthy meal.
Plus, these wraps are so easy to customize with whatever ingredients you have on hand and can easily be made peanut-free, with almond sauce, or nut-free!
Have leftover sauce? Make spicy vegan peanut noodles!
Ingredients
You will need these simple ingredients to make chickpea lettuce wraps with peanut sauce:
- Chickpeas serve as the main filling ingredient. Another protein such as tofu or tempeh also works.
- Use crispy sriracha lime chickpeas to take these wraps to the next level.
- Veggies, Fruit, and Herbs add freshness, use your favorites!
- Red bell pepper, mango, green onion, and cilantro complement each other beautifully.
- Romain Leaves are the perfect vessel for these lettuce wraps.
- Butter lettuce, iceberg, or little gem also work.
- Peanut Sauce adds a flavorful and creamy element to the wraps.
The recipe card below includes the full list of ingredients + instructions.
Allergy Friendly Swaps
Adjust this recipe to meet dietary needs with these simple modifications:
- Gluten-Free - Use tamari instead of soy sauce.
- Soy-Free - Use coconut aminos instead of soy sauce.
- Nut Free - Use sunflower butter or tahini instead of peanut butter.
- Nightshade Free - Omit the sriracha and garlic powder. Swap the bell peppers for carrots and cucumber.
Directions with Pictures
Here's a step-by-step guide to making chickpea lettuce wraps with peanut sauce:
Roast the chickpeas with sriracha lime dressing (optional).
Chop the red bell pepper, mango, green onion, and cilantro.
Add all the filling ingredients to the romaine leaves.
Drizzle peanut sauce over the chickpea lettuce wraps.
Alternative Serving Ideas
- Salad Bowl - Make it a salad bowl! Just chop up the romaine leaves.
- Grain Bowl - Add farro, rice, or lemon quinoa to the chopped salad.
- Traditional Wrap - Use a vegan flour tortilla or chickpea flour tortilla.
Meal Prep Tip
To meal prep, follow the recipe until assembling the wraps.
Afterward, transfer the ingredients into separate airtight containers and keep them refrigerated until ready to assemble and serve.
If you roasted the chickpeas, reheat them in an air fryer for a few minutes to crisp them back up.
More Vegan Recipes with Chickpeas
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Chickpea Lettuce Wraps with Peanut Sauce
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Ingredients
Peanut Sauce
- 4 tablespoons peanut butter
- 1 teaspoon sriracha or to taste
- 2 tablespoons lime juice
- ½ teaspoon garlic powder or 2 cloves minced
- ½ teaspoon ground ginger or ¼ teaspoon fresh grated
- 1 tablespoon soy sauce or tamari or coconut aminos
- 2-4 tablespoons warm water
Sriracha Lime Chickpeas
- 1 15.5 oz can chickpeas
- ½ tablespoon sriracha
- 1 tablespoon lime juice or juice of 1 fresh lime
- ½ tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Lettuce Wraps
- 6-8 large romaine leaves
- 1 red bell pepper
- 1 mango
- ½ bunch cilantro
- 3 green onions white and green parts
Instructions
Roast the Chickpeas (Optional)
- Drain and rinse chickpeas with water. Pat chickpeas with a clean dish towel to dry. Place chickpeas in a large bowl.
- Whisk sriracha sauce, lime juice, olive oil, sea salt, black pepper, and garlic powder in a small bowl for a minute or two until the dressing is emulsified..
- Pour the emulsified sriracha lime dressing over the chickpeas and toss to coat them thoroughly.
- Place the chickpeas on a baking sheet lined with parchment paper and spread them into an even layer.
- Bake at 400°F for 25 to 30 minutes until they have reached your desired level of crispiness.
Prepare the Wrap Filling
- Chop the bell pepper into thin slices.
- Chop the green onions into small slices.
- Roughly chop the cilantro and its stems.
- Chop the mango into small ½” sized cubes.
Prepare the Peanut Sauce
- Place all the ingredients for the peanut sauce into a small bowl.
- Whisk until a smooth, creamy sauce is formed.
- Add additional warm water to thin out the sauce, if needed.
Assemble the Wraps
- Lay out 6 to 8 large romaine leaves.
- Spread the bell pepper, mangos, green onions, roasted chickpeas, and cilantro evenly into each leaf.
- Drizzle about 2 tablespoons of the peanut sauce over each wrap.
- Enjoy!
Notes
- Gluten-Free - Use tamari instead of soy sauce
- Soy Free - Use coconut aminos instead of soy sauce or tamari
- Peanut-Free - Use cashew or almond butter instead of peanut butter.
- Nut Free - Use sunflower butter or tahini instead of peanuts.
- Nightshade Free - Omit the sriracha and garlic powder. Substitute carrots and cucumber for the bell peppers.
* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
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