Light and fresh asian lettuce wraps filled with spring vegetables like asparagus, broccoli, mushrooms and peas— a perfect weeknight dinner.

Spring Veggie Lettuce Wraps

I’ve been addicted to lettuce wraps lately and they’ve been on an almost weekly rotation in our house. They’re easy, healthy and full of so much flavor. And they have the special talent of disappearing in record time.

Spring Veggie Lettuce Wraps
Spring Veggie Lettuce Wraps

After a week in Mexico, indulging in every delicious thing that came across my path, I was ready for cleaner eating. I was ready for a big pile of fresh veggies. Spring produce to the rescue! 

These veggie lettuce wraps were exactly what the doctor ordered— fresh, healthy, and downright delicious. Maybe even (is it blasphemous for me to say this?) as good as a slice of cake.

April Eat Seasonally

My good friend Becky from The Vintage Mixer is championing a campaign to eat seasonal and she’s invited myself and several other bloggers to help spread the word.

See for yourself all the fresh produce that’s in season— get Becky’s desktop and smartphone wallpaper here. You can also follow along (and share what you’re eating!) with the hashtag #eatseasonal.

A little seasonal inspiration from some of my friends:

Scrambled Egg and Roasted Asparagus Toasts from FoodieCrush
Spiced Spring Veggie Danishes from Climbing Grier Mountain
Asparagus and Sun-Dried Cherry Risotto from The Vintage Mixer
Roasted Veggie and Quinoa Salad from Lauren’s Latest
Roasted Asparagus with Buttery Lemon Breadcrumbs from Simple Bites
Seared Ahi Tuna with Chimichurri Sauce, Arugula and Avocado from Kitchen Confidante

Spring Veggie Lettuce Wraps

Spring Veggie Asian Lettuce Wraps

Yield: 6-8 servings

Spring Veggie Asian Lettuce Wraps

Asian lettuce wraps filled with spring vegetables like asparagus, mushrooms, broccoli and peas. A fresh and healthy weeknight meal!


  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1 small shallot, thinly sliced
  • 1 clove of garlic, minced
  • 1 tablespoon fresh ginger, thinly sliced
  • 1 cup asparagus, chopped
  • 1 cup cremini or button mushrooms, chopped
  • 1 cup small broccoli florets
  • 1/2 cup fresh peas
  • 2 green onions, chopped
  • 1/4 cup water chestnuts, sliced
  • 1/4 cup hoisin sauce
  • 1 head butter, bibb, boston or iceberg lettuce
  • 1/4 cup cashews, chopped
  • Cilantro, for garnish
  • Toasted sesame seeds, for garnish


  1. Heat the olive oil and sesame oil in a large skillet over medium heat. Add the shallot, garlic and ginger and cook until fragrant and translucent, about 2 minutes. Add the asparagus, mushrooms, broccoli, and peas and cook until tender, about 5 minutes, stirring frequently. Add the green onions, water chestnuts, and hoisin sauce and cook for 1 minute.
  2. Serve immediately, spooning the vegetable mixture into the lettuce leaves. Top with cashews, cilantro and sesame seeds.

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5 Responses to Spring Veggie Asian Lettuce Wraps

  1. They really do sound amazing!

  2. Alena says:

    Annalise! Happy Easter!
    May chocolate be plenty and hags be many!
    May the angels protect you…
    May the sadness forget you…
    May goodness surround you…
    And may Jesus always bless you…
    Happy Easter to you and your family!!!
    Thank you for all your diligence!
    Waiting for you to visit!! And I’am not kidding :) )
    With Love, Alena.
    St.Petersburg, Russia

  3. I am not going to argue with veggie wraps that look as good as this!

  4. PINNED! I ate way to much pie at Easter dinner. These will definitely be on our menu this week. Bonus: I’ve been looking for a new recipe to us up my hoisin sauce. Thanks.

  5. I can totally see why these would disappear in record time! They sound fabulous and I’ll be adding the ingredients to my next grocery list! And I’m totally addicted to butter lettuce lately!

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