Name: Raw Vegan Lettuce Wraps
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Tablespoons/30g, tahini (sesame paste); ½ teaspoon dried hot red pepper flakes; 2 Tablespoons/30ml coconut aminos; 1 Tablespoon/15ml freshly squeezed lime juice; 2 teaspoons/10ml coconut nectar or maple syrup; 1 Tablespoon/15ml sesame oil (preferably toasted, or raw for a fully raw recipe); 1 Tablespoon/7g white sesame seeds; Warm water to thin if necessary; 1 small to medium English (hothouse) cucumber, made into noodles using a spiralizer or julienne peeler; 1 medium zucchini, cut into matchstick sized pieces; 1 small bell pepper, cut into matchstick sized pieces; ½ a large mango, (ripe but still firm) cut into thin slices; 8 large red-leaf lettuce leaves, ribs cut out and leaves halved; A small handful of fresh cilantro leaves

Gluten-Free Grain-Free Vegetarian Vegan Dairy-Free Nut-Free Egg-Free Paleo

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These ultra fresh raw vegan lettuce wraps with sesame dipping sauce make the perfect warm weather lunch or appetizer.

Raw Vegan Lettuce Wraps in Dish with Sauce

If you’re looking for a light, vegetable-filled lunch, snack or appetizer these raw vegan lettuce wraps are the answer.

They’re a nice alternative to salads and especially welcome on a hot day when you just don’t feel like cooking since they’re just a matter of assembly.

Filled with crunchy raw vegetables, fragrant cilantro, juicy slices of mango and served with a super creamy sesame dipping sauce, they’re just about the freshest thing you can throw together in a matter a minutes either for yourself or a dinner party.

I especially love making these lettuce wraps because they’re a great way to use up whatever raw vegetables you’ve got lying around and are so easy to prepare. It’s hard to go wrong with any variety of fillings, since it’s just about packing in as many contrasts of textures and flavors into each bite as you can and tying the whole thing together with a creamy dipping sauce on the side.

Raw Vegan Lettuce Wraps with Sesame Sauce on Plate

What's in the wraps?

I’ve filled mine up with layers of zucchini, bell pepper, cilantro and juicy slices of mango. A crisp lettuce leaf is the wrap making these summer rolls entirely raw.

The dipping sauce is a sesame sauce with a creamy, nutty finish that brings all the flavors of the rolls together as it permeates each bite.

Cool, crispy, fresh and crunchy these raw vegan lettuce wraps are ready and waiting to be your next summer meal!

More wrap recipes:

4 Servings

Raw Vegan Lettuce Wraps

Prep Time: 25 minutes

Total Time: 25 minutes

These ultra fresh raw vegan lettuce wraps with sesame dipping sauce make the perfect warm weather lunch or appetizer.

Ingredients

For the triple sesame sauce:

2 Tablespoons/30g, tahini (sesame paste)
½ teaspoon dried hot red pepper flakes
2 Tablespoons/30ml coconut aminos
1 Tablespoon/15ml freshly squeezed lime juice
2 teaspoons/10ml coconut nectar or maple syrup
1 Tablespoon/15ml sesame oil (preferably toasted, or raw for a fully raw recipe)
1 Tablespoon/7g white sesame seeds
Warm water to thin if necessary

For the summer rolls:

1 small to medium English (hothouse) cucumber, made into noodles using a spiralizer or julienne peeler
1 medium zucchini, cut into matchstick sized pieces
1 small bell pepper, cut into matchstick sized pieces
½ a large mango, (ripe but still firm) cut into thin slices
8 large red-leaf lettuce leaves, ribs cut out and leaves halved
A small handful of fresh cilantro leaves

Instructions

Make the triple sesame sauce:

Whisk together all the ingredients, adding warm water as necessary to thin into a dippable sauce. Set aside.

Make the summer rolls:

Arrange 1 piece of lettuce on a cutting board.
Top with a small mound of cucumber noodles, cut vegetables and sliced mango at the bottom end of the leaf. Add a few leaves of cilantro and roll up tightly.
Transfer to a plate and repeat with the remaining leaves and ingredients. Serve rolls whole or halved on the diagonal with dipping sauce on the side.

Notes

Gluten-Free, Grain-Free, Vegan, Paleo, Raw

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Nutrition Information:

Yield:

Serving Size:

2
Amount Per Serving: Calories: 169Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 9mgSodium: 32mgCarbohydrates: 20gFiber: 2gSugar: 6gProtein: 6g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

Comments

Ash-foodfashionparty says

June 06, 2015 at 6:40 pm

This is a perfect fresh summer dish. I'm loving the dipping sauce. These are even more crunchier with the lettuce wrap. Great one.

Amanda Paa says

June 06, 2015 at 4:44 pm

these are the prettiest food rainbow!

Maureen says

June 05, 2015 at 6:10 pm

This is such a light dish. I'm loving the fresh vegetables. They look so crunchy and delicious. The dipping sauce is wonderful. Perfect for the beautifully made rolls!

Laura (Tutti Dolci) says

June 04, 2015 at 2:31 pm

When it gets too hot to cook, I crave light meals like this. Love your sesame dipping sauce!

Audrey @ Unconventional Baker says

June 04, 2015 at 9:58 am

Wow, that sounds incredible, Sylvie! Anything with tahini has my name on it and I'm definitely making this sauce ASAP!

Johnna says

June 04, 2015 at 9:41 am

I really like how you have used red-leaf lettuce for the wrap. I usually use rice paper, but this is such a great alternative!

Katie | The Antidote Life says

June 04, 2015 at 8:50 am

These are perfect for summer! They look so fresh, and that sauce looks so tasty! Can't wait to try this. 🙂

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