5 from 1 vote
vegan lettuce wraps
Vegan Lettuce Wraps {Gluten-Free}
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Carnivores and vegan alike will love these faux chicken vegan lettuce wraps. Brown rice, chickpeas and nuts come together to form a sort of ground meat that soaks up the delicious Asian based sauce and mixed with crispy green beans to be served in romaine lettuce cups. A low carb appetizer or dinner.

Course: Dinner
Cuisine: Asian, Healthy, Vegan
Servings: 4
Calories: 333 kcal
Author: Vicky Berman
Ingredients
  • 1 cup cooked brown rice
  • 1 cup canned chickpeas rinsed and drained
  • 1/2 cup slivered almonds
  • 2 tablespoons raw cashews optional
  • 1 tablespoon gluten free tamari
  • 2 teaspoon chipotle paprika
  • 8 ounces fresh green beans cut into 2 inch segments
  • 1-2 tablespoons coconut oil
  • Sauce:
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoons gluten free tamari
  • 2 cloves garlic minced
  • 2 tablespoons ginger minced
  • 1 tablespoon dry white wine
  • 1 teaspoon sesame oil
  • 1/2 cup cilantro chopped
  • sesame seeds for garnish
  • 2 heads of romaine lettuce washed and removed from stem
Instructions
  1. In a food processor combine brown rice, chickpeas, almonds, cashews chipotle paprika and 1 tablespoon gluten free tamari. Process on high until mixture is broken up into smaller pieces but not completely smooth.
  2. In a small bowl combine the sauce ingredients, 2 tablespoons olive oil, minced garlic, ginger, white wine, sesame oil, and cilantro. Mix until smooth.
  3. Heat pan over medium heat and add 1-2 tablespoons coconut oil. Add brown rice mixture and cook for a few minutes. Add green beans, mix with the brown rice mixture and cook until cooked through but still crispy.
  4. Remove from heat. Add sauce. Mix until thoroughly incorporated.
  5. Serve in romaine lettuce leaves, sprinkled with sesame seeds and hot sauce (optional)