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Sometimes simpler recipes are those that steal our hearts. These Fresh Southwestern Lettuce Wraps might be one of those with their amazing flavors and unpretentious presentation. We can guarantee that you will be amazed by the deliciousness of the bean mix, the creaminess of the avocado, and the spiciness of the hot sauce. Let’s dive in and learn how to whip up these wraps in no time!
When thinking of Southwestern Lettuce Wraps you wouldn’t necessarily assume you need plant-based butter, and you don’t but, we have discovered it gives these amazing wraps a deliciously rich flavor and we are loving it! If you rather skip it, just replace it with olive oil but if you’re curious then we encourage you to try it. We used Flora Plant Butter and it turned out perfect.
No Tortilla, No Problem
One of the reasons we love this Fresh Southwestern Lettuce Wraps is because we get to experience eating a wrap with all the ingredients we love but without a wheat wrap or tortilla. If you are trying to add more veggies to your diet or simply forgot your wraps the last time you went to get groceries, some fresh lettuce leaves can do the trick. Don’t you love this idea?
You can use swiss chard instead if you’re familiar with it. The leaves are a bit rougher so they would be able to hold more filling and are packed with antioxidants and other nutrients. Feel free to experiment with other green leaves and let us know how your alternative wraps get on.
Lettuce Wrap Filling Swap
If you’re pleasantly intrigued by the replacement of a wrap with fresh greens, then we are happy to report that you can fill them with anything you like! Shall we list a few favorites? Here we go:
Your favorite tofu scramble: if you’re trying to reduce your bread consumption then eating your regular plant-based scramble inside lettuce wraps might be an awesome way to switch it up.
Chickpea “Tuna” Salad: Imagine a fresh green wrap with some deliciously creamy plant-based tuna salad. It is so good!
Breakfast Potatoes: Trust us, it is a fantastic combo. Top with sliced avocado and some hot sauce, heaven.
- Measuring cups
- Measuring spoons
- My favorite knives
- Frying Pan
- Wooden Spoon
- Garlic press
- Round Serving Platter
Photos by Alfonso Revilla
Fresh Southwestern Lettuce Wraps
- 1 ½ tablespoon of vegan butter
- ½ of a large red bell pepper diced
- ½ of a small red onion diced
- 3 garlic cloves minced
- 1 15-ounce can of corn, drained and rinsed
- Juice of ½ to 1 lemon
- 1 teaspoon of chili powder
- ¼ cup of packed fresh minced cilantro
- Salt to taste
- 1 15-ounce can of black beans, drained and rinsed
- Large lettuce leaves romaine, butter lettuce, etc.
- Avocado slices optional
- Hot sauce optional
- In a large pan over medium-high heat, heat the vegan butter. Once heated, add in the bell pepper and red onion and saute for 1 to 2 minutes, or until the veggies become tender.
- Add in the garlic and corn and saute for about 5 minutes, stirring occasionally.
- Stir in the lemon juice (start with ½ of the lemon and add more at the end if you’d like a more sour taste), chili powder, cilantro, salt, and black beans.
- Allow to cool for 5 minutes and then serve over large leaves with avocado slices and hot sauce, if using.
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