You can still have all the flavors of a burrito without the tortilla. Using fresh lettuce as a substitute is great for those with gluten sensitivities, not to mention that these wraps are just as delicious.
Lettuce wraps have always been popular in Asian cuisine, so why not try something fun and make them Mexican style? Since I am a vegetarian, I used crumbled veggie burgers in my recipe, but you can certainly use ground beef, turkey or chicken if you desire. To keep it vegan friendly, use dairy-free cheese, such as Daiya, and opt for vegan sour cream over regular. These wraps are so easy to prepare and so delicious that I bet you will forget they are also super healthy.
Mexican-style lettuce wrap recipe
For the wraps
- 1 head butter lettuce
- 4 veggie burgers, crumbled (I used Amy’s organic California burgers)
- 2 tablespoons all-natural taco seasoning
- 1/2 cup fresh or jarred salsa
For the toppings
- 1 cup shredded cheese, any type desired
- 1/2 cup diced tomatoes
- 1/2 cup corn kernels
- 4 green onions, thinly sliced
- 1 avocado, diced
- Sour cream
- Fresh cilantro as garnish (optional)
- Arrange the butter lettuce leaves on a serving plate (2 large leaves per wrap), and set aside.
- Spray a large pan with nonstick cooking spray, and heat over medium heat. Add in the veggie burger, and cook for 4 to 5 minutes or until the veggie burger begins to brown.
- Reduce the heat to medium-low, add in the taco seasoning and salsa, and stir well. Cook for an additional 3 to 4 minutes or until the mixture is nice and hot.
- Divide the veggie burger “meat” between the lettuce leaves, and top with desired toppings. Best served immediately.