Main image of High Protein Lettuce Wraps with Creamy Peanut Sauce

High Protein Lettuce Wraps with Creamy Peanut Sauce

15 min


We love throwing these lettuce wraps together on nights when we couldn't be bothered to spend too long in the kitchen. It's speedy, makes for a protein-packed meal, and the veggies give it all a lovely crunch. Plus, anything paired with a peanut sauce is my definition of heaven - enjoy!



15 min


8 min


7 min


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  • 3.5 oz (100 g)
    dry brown rice vermicelli noodles
  • 1 Tbsp (15 mL)
    vegetable oil
  • 2
    stalks green onion, chopped
  • 2
    cloves garlic, crushed
  • 1½ cups (278 g)
    cooked chickpeas
  • 11.4 oz (325 g)
    extra firm tofu, pressed, crumbled
  • 1
    red bell pepper, thinly sliced
  • 2
    carrots, julienned
  • 3 Tbsp (45 mL)
    black bean garlic sauce
  • 1
    head butter lettuce

Creamy peanut sauce

  • ½ cup (120 mL)
    peanut butter
  • ¼ cup (60 mL)
  • 2 Tbsp (30 mL)
    sesame oil
  • 2 Tbsp (30 mL)
    rice vinegar
  • 1 Tbsp (15 mL)
    sambal oelek
  • 2 tsp (10 mL)
  • 2 tsp (4 g)
    freshly grated ginger
  • 1
    clove garlic, crushed
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  1. Add the rice noodles to a large bowl and pour boiling water over top. Let soften while preparing the other ingredients.
  2. Heat the vegetable oil in a large pan over medium-high heat. Add the green onion and garlic and cook until soft, about 2 minutes.
  3. Add the chickpeas and tofu to the pan and use the back of the wooden spatula or a fork to mash the chickpeas and tofu.
  4. Add the bell peppers, carrots, and black bean sauce and stir to combine. Let cook for 3 - 4 minutes, until the vegetables are tender but crunchy.
  5. Separate the leaves of the lettuce, rinse and dry.
  6. Add all the sauce ingredients in a small bowl or mason jar and mix to combine.
  7. Drain the rice noodles, rinse with warm water to remove the starch and to prevent the noodles from sticking together, and add to the pan. Toss to combine and let everything heat through. Remove from the stove.
  8. To assemble the wraps, take a leaf of lettuce, top with the chickpea, tofu and noodle mix, drizzle over the peanut sauce and any additional toppings like sesame seeds, fresh red chili or fresh green onions.


  • Store in the fridge in airtight containers for up to 3 days.
  • Store the lettuce leaves separately from the filling and sauce so that the lettuce retains its crunchiness.

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 5%

dry brown rice vermicelli noodles

Proteins 25%

cooked chickpeas

extra firm tofu

peanut butter

Fruits & Veggies 70%

stalk green onion

clove garlic

red bell pepper


head butter lettuce

freshly grated ginger

clove garlic


extra firm tofu


vegetable oil

peanut butter

sesame oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Connie - April 12, 2021, 3:50 a.m.

My family really enjoyed this. Added cilantro at the end to garnish. Delicious!

PUL Team - April 12, 2021, 6:48 a.m.

So glad your family enjoyed it, Connie!

Randi - April 11, 2021, 9:52 a.m.

Greetings, can't wait to try this. Is there any other nut butter that you can suggest other than peanut butter for this recipe. I'm a new comer to the vegan eating lifestyle. Your cooking skills are taking me to a whole new level!!!!! Thanks!

PUL Team - April 11, 2021, 5:02 p.m.

Hi Randi, thanks for sharing your kind words with us! You can sub the peanut butter for another nut or seed butter of your choice. Almond butter, cashew butter, and sunflower seed butter are the first that come to mind! Some grocery stores may have peanut-free peanut butter (such as "wow butter" here in Canada) if that interests you as well. Wishing you all the best on your journey and thanks for allowing PUL to be part of it 🥰✨

Julia - March 22, 2021, 9:22 a.m.

Hello! I've been having problems finding the black bean garlic sauce. Do you have any suggestions on how to substitute it?

PUL Team - April 2, 2021, 2:04 a.m.

Hi Julia! I'd suggest either using hoisin sauce with less agave syrup or trying another type of bean sauce, such as chilli black bean sauce. You could also make your own garlic black bean sauce with a recipe online but this will be more involved. Perhaps ordering it online may be an option as well? I hope this helps! Let us know if you give any of the ideas a try 🤗