Healthy thai sweet potato and cauliflower lettuce wraps that are tasty, fresh and filling!

These lettuce wraps are filled with roasted sweet potato, cauliflower and crumbled tofu and dressed in a creamy peanut sauce. The sauce is everything!

It’s all the best thai flavours wrapped into a fresh and crisp gem lettuce leaf. What’s not to love?

The mix of texture and flavour will have you reaching for several of these wraps!

I used mini gem lettuce for these because I love how cute they look but you can use any lettuce size you like!

These thai lettuce wraps are the perfect quick and healthy weeknight meal! So let’s go through how to make them.

How to make vegan lettuce wraps:

To start we are going to prepare the sweet potato and cauliflower for roasting.

Peel the roast potato and cut into 2-3cm chunks. Then cut the cauliflower into pieces around the same size.

Place them into a large roasting tin and then coat with the thai spice mix. This is made up of olive oil, red thai curry paste, garlic powder, onion powder and salt and pepper.

Toss the veggies so they are well coated and then pop into the oven for 30 minutes.

Whilst the veggies are roasting you can fry the tofu crumbles and make the satay sauce.

To make the peanut sauce mix together peanut butter (smooth or crunchy), coconut milk, red thai curry paste, maple syrup and lime juice.

Whisk together until smooth and put aside for later. For the tofu, place oil and soy sauce (or tamati if gluten free) in a frying pan on medium-high heat.

Crumble the tofu in your hands and into the pan. You want to use firm tofu for this so that it crisps up nicely. Cook for 5-10 minutes until bits are starting to go crispy and brown.

Check the veggies – the sweet potato should be soft through and the cauliflower will be starting to go crispy on the edges.

Mix in with the tofu and you have your filling ready!

How to assemble lettuce wraps:

Wash and dry lettuce leaves and then place them on a plate, curved side up. Spoon a tbsp or two of filling into the lettuce cups.

Then top with a decent drizzle of peanut sauce, chopped spring onions, coriander and sesame seeds!

They’re super easy to make, healthy and fun to eat!

If you aren’t a fan of tofu or don’t have any on hand you can easily sub for some tempeh, soya mince or chickpeas!

You can also switch the veggies up with whatever you have on hand – butternut squash, kale or mushrooms would be delicious!

You could also turn these into tacos, just fill up some tortilla wraps with the filling, shredded lettuce and all the toppings!

The mixture will keep for a few days in the fridge. If you have leftovers try adding serving with a side of rice, in a wrap or with a jack potato! It’ll taste delicious whatever you serve it with!

For more thai inspired recipes you may enjoy these:

Tofu Satay with Peanut Sauce – tofu marinated and grilled in a flavourful marinade and served with a creamy peanut sauce

Sweet Potato and Carrot Soup – sweet, creamy and spicy sweet potato and carrot soup ready in 30 mins!

Thai Drunken Noodles (Pad Kee Mao) – vegetable drunken noodles in a salty, spicy sauce. Skip the takeaway and make it at home!

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As always if you make this thai sweet potato and cauliflower lettuce wraps be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

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