These vegetarian lettuce wraps with quinoa and black beans are perfect if you’re looking for a healthy meal. They’re super light, extremely healthy, vegan, and pretty easy to make! Top them with a little bit of sriracha for extra spiciness!

I LOVE wraps! They make such an easy and delicious lunch. And why not just use lettuce instead of tortilla wraps once in a while?! This makes them even healthier and it’s just as easy. I usually use Romaine lettuce for these vegetarian lettuce wraps, but you could also use collard greens or kale instead.

In combination with quinoa and black beans, these vegetarian lettuce wraps are SUPER HEALTHY and packed with protein. And I also added chopped fresh parsley, which is very rich in iron and perfect for vegans and vegetarians.

These vegetarian lettuce wraps are:

• perfect for lunch
• light
• fresh
• vegan
• healthy
• very easy to make
• super delicious
• packed with protein thanks to the quinoa and the black beans

Vegetarian Lettuce Wraps – What You’ll Need:

The ingredient list for these vegan lettuce wraps isn’t too long and you’ll find all of the ingredients in a regular grocery store.

You’ll need:

• romaine lettuce
• quinoa
• black beans
• corn
• fresh parsley
• green onions
• white bean spread or hummus
• one lime
• paprika powder
• cumin
• red pepper flakes
• salt and pepper

As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of the text section.

Which lettuce is best for lettuce wraps?

Iceberg lettuce, romaine lettuce, and Boston lettuce all work pretty well for lettuce wraps. Among these three kinds of lettuce, Romaine lettuce is my favorite!

Romaine lettuce has not only the perfect-sized leaves for lettuce wraps, but it’s also pretty good for you. For example, it’s a great source of dietary fiber, vitamin C, and iron. It also contains magnesium and calcium.

How To Make Vegetarian Lettuce Wraps:

The recipe for these vegan lettuce wraps couldn’t be much easier. All in all, the lettuce wraps are ready in about 20 minutes.

STEP 1: Start by cooking the quinoa. I usually cook quinoa in the Instant Pot. This way, it’s ready in about 10-12 minutes. However, if you don’t have an Instant Pot you can also just follow the instructions on the package and cook your quinoa on the stovetop.

Vegetarian Lettuce Wraps – Recipe Notes:

• I topped these vegetarian lettuce wraps with a white bean spread with tomatoes, but you can also use hummus instead. Hummus with roasted red pepper would work really well. Or maybe some sort of spiced hummus.
• If you want them to be a bit spicier, you can also add some sriracha on top. Or you could also add some red pepper flakes to the quinoa black bean mixture.
• You don’t like quinoa or you’re out of it but still want to make this recipe? Then you could use brown rice instead. It’s also a great combination!
• If you want to bring the lettuce wraps to work or school, just transport the filling and the actual lettuce wraps in two different containers. When you’re ready to eat, just spoon some of the filling into the lettuce shells. This way, you will avoid any possible mess and the wraps are easier to eat.

What To Put Into Lettuce Wraps – More Ideas:

Here are some more ideas what you could put into your lettuce wraps.

• grilled tofu
• peanut sauce (recipe at the end of the post)
• cauliflower wings
• lentil taco meat
• avocado
• sautéed mushrooms
• one pot Mexican quinoa 

Other Light and Healthy Vegan Recipes You Might Like:

• 12 Amazing Vegan Wraps 
• Vegan Summer Rolls with Mango, Mint, and Peanut Sauce 
• One Pan Mexican Quinoa 
• Mexican Street Corn Salad with Chipotle Dressing 
• Vegan Greek Pasta Salad 
• 30 Healthy Vegan Recipes 

I LOVE TO HEAR FROM YOU GUYS!

Vegetarian Lettuce Wraps

These vegetarian lettuce wraps with quinoa, black beans, and corn make such an easy and healthy meal. One of my favorite vegan recipes for lunch and dinner! They're super healthy and packed with protein. So light and easy!

4.58 from 7 votes

Print Pin Rate

Course: Main Course, Side Dish

Cuisine: American

Prep Time: 10 mins

Cook Time: 8 mins

Total Time: 30 mins

Servings: 12 Lettuce Wraps

Calories: 85kcal

Author: Sina

Ingredients

• ▢ 1 cup uncooked quinoa
• ▢ 1 can black beans
• ▢ 1 can corn
• ▢ juice of one lime
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon paprika powder
• ▢ 1/2 cup fresh parsley, chopped
• ▢ 2 green onions, cut into rings
• ▢ 3/4 cup white bean spread or hummus (hummus with roasted red pepper works really well)
• ▢ red pepper flakes
• ▢ black pepper
• ▢ salt
• ▢ sriracha sauce (optional)

Instructions

• Cook the quinoa according to the instructions on the package.
• Rinse and drain the black beans and the corn. In a medium-sized bowl, combine the black beans and the corn with the quinoa, lemon juice, paprika powder, cumin, and chopped parsley. Season with salt, pepper, and red pepper flakes.
• Equally fill the quinoa mixture into the lettuce leaves and top them with some hummus, green onions, and if you want some sriracha. Enjoy!

Notes

• I topped these vegetarian lettuce wraps with a white bean spread with tomatoes, but you can also use hummus instead. Hummus with roasted red pepper would work really well. Or maybe some sort of spiced hummus.
• If you want them to be a bit spicier, you can also add some sriracha on top. Or you could also add some red pepper flakes to the quinoa black bean mixture.
• You don't like quinoa or you're out of it but still want to make this recipe? Then you could use brown rice instead. It's also a great combination!
• If you want to bring the lettuce wraps to work or school, just transport the filling and the actual lettuce wraps in two different containers. When you're ready to eat, just spoon some of the filling into the lettuce shells. This way, you will avoid any possible mess and the wraps are easier to eat.

Nutrition

Calories: 85kcal | Carbohydrates: 14g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 216mg | Potassium: 95mg | Fiber: 2g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 8.3mg | Calcium: 30mg | Iron: 1.3mg

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