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    Home » Vegan Main Dish Recipes

    Chickpea Lettuce Wraps with Peanut Sauce

    By Sarah Pilley Updated Jan 19, 2024 · Published Jan 19, 2024

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    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

    Jump to Recipe
    Two images of chickpea lettuce wraps, the first with peanut sauce being drizzled on top. Text reads "the best chickpea lettuce wraps."

    Chickpea Lettuce Wraps with Peanut Sauce are fresh and flavorful. These quick and easy vegan lettuce wraps are the perfect, satisfying lunch.

    Chickpea lettuce wrap being held, filled with chickpeas, red pepper, mango, cilantro, green onion and drizzled with peanut sauce.

    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!

    Jump to:
    • Ingredients
    • Directions with Pictures
    • Alternative Serving Ideas
    • Meal Prep Tip
    • More Vegan Recipes with Chickpeas
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    You will need these simple ingredients to make chickpea lettuce wraps with peanut sauce:

    Ingredients needed to make chickpea lettuce wraps with corresponding labels:  green onion, red pepper, mango, cilantro, chickpeas, romaine leaves, and 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.

    Please refer to the recipe card below for the full list of ingredients and detailed 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:

    Roasted chickpeas, golden in color.

    Roast the chickpeas with sriracha lime dressing (optional).

    Chopped mango, green onion, red bell pepper, and cilantro.

    Chop the red bell pepper, mango, green onion, and cilantro.

    Spooning chickpeas onto the lettuce wraps.

    Add all the filling ingredients to the romaine leaves.

    Drizzling the peanut sauce over the assembled lettuce wraps.

    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.

    3 chickpea lettuce wraps on a white plate, filled with chickpeas, red pepper, mango, cilantro, green onion and drizzled with peanut sauce. To the side are lime wedges.

    More Vegan Recipes with Chickpeas

    • Roasted sriracha lime chickpeas on a serving spoon with more in the background on a pan.
      Sriracha Lime Chickpeas (Easy Roasted Chickpea Snack)
    • Chickpea chicken salad on a piece of bread with lettuce. Top piece of bread is slightly to the side. A bowl of vegan chicken salad is in the background.
      Best Chickpea Chicken Salad (Easy Vegan Recipe)
    • Two vegan cauliflower chickpea tacos on a plate.
      Smoky Cauliflower Tacos with Chickpeas (Vegan, GF)

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📖 Recipe

    Chickpea lettuce wrap being held, filled with chickpeas, red pepper, mango, cilantro, green onion and drizzled with peanut sauce.

    Chickpea Lettuce Wraps with Peanut Sauce

    Chickpea Lettuce Wraps with Peanut Sauce are fresh and flavorful. These quick and easy vegan lettuce wraps are perfect for lunch.
    5 from 8 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 2
    Author: Sarah Pilley
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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

    See more expert tips, pictures, and variations above for making the best chickpea lettuce wraps with peanut sauce!
    Yield: 6 to 8 lettuce wraps and ⅔ cup of peanut sauce
    Serving Size: 3 to 4 chickpea lettuce wraps
    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.
    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 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.
    Did you make this recipe? Share your experience! Mention @AlternativeDish on Instagram or Facebook, or drop a comment below—I'd love to hear from you!

    Nutrition

    Calories: 446kcal | Carbohydrates: 51g | Protein: 17g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 1718mg | Potassium: 1001mg | Fiber: 13g | Sugar: 22g | Vitamin A: 10653IU | Vitamin C: 132mg | Calcium: 125mg | Iron: 4mg

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    Headshot of Sarah Pilley.

    Hi, I'm Sarah!

    I’m so excited you stopped by! I'm thrilled to share my passion for tasty vegan food with you on the Alternative Dish. I focus on creating recipes that everyone can enjoy with allergy-friendly tips! 

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