Thai-Style Lettuce Wraps

I must admit that I had a terrific time spending the last five days taking in Yellowstone’s scenery, but I’m delighted to be back home with my Cookie girl. Every time I saw a wagging tail in Yellowstone, I experienced a small pang of guilt as a dog owner. With extra walks and time with her this weekend, I’m attempting to make up to her.

From Megan Gilmore’s brand-new cookbook, Everyday Detox: 100 Easy Recipes to Remove Toxins, Promote Gut Health, and Lose Weight Naturally, come these crisp lettuce wraps. Nutritionist Megan, popularly known online as The Detoxinista, was born and raised in my neighborhood. Her booklet is packed with over 100 incredibly easy recipes that emphasize whole foods, along with excellent nutritional advice for easing digestion. They are almost all vegetarian and gluten-free, and I marked quite a few of them.

Thai lettuce wrap ingredients

I couldn’t resist the sound of these fresh lettuce wraps, which reminded me of the lettuce wraps I’ve eaten at P.F. Chang’s in a former life. Her wraps are vegetarian and gluten free, requiring only a few basic ingredients. She used raw pecans instead of meat, which are totally perfect after a five-minute marinade with cooked carrots, celery, onion and a savory, condensed tamari-honey sauce.

My only changes were to add some torn cilantro and red pepper flakes at the end, which are optional. I like my savory-sweet appetizers to lean toward savory and found these to be a little too sweet for my preferences, so I listed a range from half to the full of amount of honey below. I’m going to have to throw a party so I can serve these to my friends! I know they’ll be a hit.


lettuce wraps

Vegetarian lettuce wraps with Asian influences. Make them for your next party!

These Thai lettuce wraps are a perfect vegetarian and gluten-free appetizer!

Also read: Summertime Pasta Salad with Tomatoes, Corn and Jalapeño Pesto



  • 1⁄4 cup tamari
  • 1 ½ to 3 tablespoons honey, to taste
  • 2 teaspoons raw apple cider vinegar
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon minced garlic


  • 2 cups diced carrot
1 cup diced celery
  • 1⁄2 yellow onion, diced
  • 1 cup raw pecan halves, briefly pulsed in a food processor

Wraps and garnishes

  • 1 head butter lettuce, individual leaves carefully removed
  • Garnishes: Torn cilantro leaves and red pepper flakes, optional


  1. Prepare the sauce: In a small bowl, whisk together the tamari, honey, vinegar, ginger and garlic until well blended.
  2. Prepare the filling: In a large saucepan over medium heat, combine the carrot, celery, and onion and cover with the sauce. Bring the sauce to a simmer, then cover and allow the vegetables to cook until fork-tender, 10 to 15 minutes.
  3. Remove the lid and increase the heat, bringing the sauce to a boil. Allow the sauce to boil until the liquid has condensed and almost evaporated (this took about 15 to 20 minutes for me), then remove from heat. Add the pulsed pecan pieces and stir well to coat. Let the mixture marinate for 5 minutes, then scoop into butter lettuce leaves and top with cilantro and red pepper flakes, if you’d like. Serve immediately.