If you’re looking for a quick and easy lunch or appetizer, that’s also totally satisfying, than these Vegan Green Goddess Mexican Lettuce Wraps are for you! Because it doesn’t get much easier than throwing FOUR ingredients + spices/seasonings in a food processor then baking 20-25 minutes.🙌 Let that 4-ingredient vegan taco “meat” cool slightly, then divide all that yummy goodness among prepped lettuce leaves, garnish with favorite toppings and lunch is served!
Key Components for GREAT Lettuce Wraps:
- Lettuce leaves must be fresh and crisp ✅
- Filling has to have great flavor AND texture ✅
- Don’t skimp on the toppings ✅
Looking at the list above, these Vegan Green Goddess Mexican Lettuce Wraps check each one! For the wraps, I used fresh butter lettuce leaves for their vibrant color and sweet, subtle flavor. The vegan taco filling is loaded with carrots and cauliflower for crunch {and nutrition}, combined with onions for flavor. The pecans add a dose of heart-healthy fats, while adding a great nutty flavor that pairs beautifully with the garlic and chipotle seasoning. Finally I topped them with avocado and cilantro, bringing in even more flavor and freshness.
Swapin’ in that salad for Lettuce Wraps!
As a total salad girl, I have to remind myself to occasionally take a break and shake things up, finding new ways to eat my veggies. These Vegan Green Goddess Mexican Lettuce Wraps were the perfect interruption in my predictable salad-eating routine. Most importantly, they filled my belly with satisfying, wholesome ingredients!
Vegan Green Goddess Mexican Lettuce Wraps
Vegan Green Goddess Mexican Lettuce Wraps – 4 ingredient filling (+ seasonings), one pan baking, EASY lunch or appetizer and SO good!!
- 3 large carrots
- 1 1/2 cup cauliflower
- 1 ⁄2 large sweet onion (diced)
- 1 cup raw pecan halves
- 2 garlic cloves
- 1/4 tsp ground chipotle seasoning
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp sea salt
- 12 Butter or Bibb lettuce leaves
- 1 medium avocado (cubed)
- Fresh chopped Cilantro
- Preheat the oven to 375 degrees.
- Add carrots, cauliflower, sweet onion, pecan halves, garlic cloves and all seasonings to the bowl of a food processor. Pulse all ingredients until the mixture is evenly ground yet still has some smaller chunks {see pictures}, approximately 10-15 seconds.
- Transfer vegan taco “meat” to a greased baking sheet and spread into a single layer. Bake for 20-22 minutes, stirring halfway through to prevent over-browning. You want the carrots and cauliflower to be cooked but not mushy, leaving it with a slightly crunchy texture.
- Allow the mixture to cool slightly, then divide evenly among 12 lettuce leaves, approximately 1/4 cup mixture for each lettuce leaf.
- Top with avocado and cilantro then serve! If you’re not worried about keeping this Vegan, sour cream or Cotija cheese would be great additions as well! Enjoy!
Beth de Goede says
This was really good! I have made it a few times now. It is a great plant based option for anyone who likes southwestern style food and seeks healthful options or for anyone who isn’t completely meat centric.