Delicious Plant-Based Lettuce Wraps

As I’ve transitioned into a plant-based lifestyle, I’ve had to find ways to incorporate more vegetables into my meals that I actually enjoy eating. I’ve never been the person that despises veggies, but they definitely weren’t a go-to! I always picked potato chips over celery. It took my taste-buds some getting used to, but I absolutely love to munch on some vegetables now!

I was always eating salads and felt a little bored of them one day so I decided to throw my veggies into a lettuce wrap and even though it’s the same ingredients, it’s much more enjoyable for me to eat them this way!

chopped purple cabbage and other vegetables

What You’ll Need:

Organic romaine hearts
Alfalfa sprouts
Microgreens
Shredded green and purple cabbage
Shredded carrots
Red bell pepper
Green bell pepper
Organic celery hearts
Roma tomatoes
Eggplant hummus (swap with an avocado to make this meal fully raw)
Extra-virgin cold-pressed olive oil
Flaxseed oil

farmer's market with green and red bell peppers, cabbage heads, and mini red and orange peppers

Preparing the Meal

After cleaning all my vegetables, I prefer to thinly slice all of the veggies so that they’re ready to go for my future veggie wraps.

Start with as many lettuce leaves as you want and add a layer of eggplant hummus. This is my favorite hummus by far! It has a bit of a garlic taste so it really ups the flavor. If I’m eating a raw vegan meal that day, I swap the hummus for mashed avocado. When I mash my avocado, my preferred seasoning to add is salt, pepper, cayenne pepper, and everything seasoning.

After the hummus or avocado has been layered, I add my mixed of shredded carrots, green cabbage, and purple cabbage. I buy this pre-shredded from Trader Joe’s! Actually, everything from this list is from Trader Joe’s except for the alfalfa sprouts.

Next, I layer one slice of each vegetable: red bell pepper, green bell pepper, celery, and roma tomato. Fun fact: I always hated tomatoes! After switching my eating habits, they’re finally starting to grow on me 🙂

After that, I add a good amount of alfalfa sprouts and microgreens! I loveeeeeeee love love alfalfa sprouts so I get pretty generous with this amount.

Finally, I drizzle some of the extra-virgin cold-pressed olive oil and flaxseed oil on top.

Bonus: Sometimes I’ll add some avocado on top if I’ve used hummus for the base of the wrap. It just depends on my mood that day, but it’s a delicious addition!