Lentil & Tempeh Lettuce Wraps

This is one of those super-quick dinner ideas. The filling for these lettuce wraps is heavily inspired by a bar in my town that Trey and I frequent sometimes for dinner. They make these really tasty vegetarian sliders (they call them Cubicles) that we both love. I’ve been trying to make my own homemade version. And after a few attempts, I think I finally found a version we both love. The filling for these is extra-protein-packed with lentils and tempeh, so you can easily serve these wrapped in lettuce for an ultra-filling meal. You could also serve these in tortillas with salsa and sour cream. Or you could serve these on mini hamburger buns alongside baked french fries. Whatever you choose, be sure to try this; it’s just too good to pass up. Lentil & Tempeh Lettuce Wraps, serves three to four (maybe two if you’re super hungry).

15 oz cooked lentils (I used canned lentils)
8 oz tempeh, chopped into small pieces
3-4 garlic cloves
2 tablespoons chopped cilantro (plus more for serving)
1 tablespoon chopped green onion
1 egg
2-3 tablespoons olive oil
1/2 teaspoon cumin
salt + pepper to taste
1 cup shredded pepper jack cheese (see note)
6-8 large lettuce leaves

Carefully remove the lettuce leaves from the base (if you bought a whole head of lettuce). Thoroughly rinse and pat dry each leaf. Or you can use a salad spinner if you have one (I don’t). Just make sure your lettuce is clean.

Combine the lentils (drained), tempeh, minced garlic, cilantro, and green onion. Heat a large skillet over medium heat. Add a tablespoon or two of olive oil. Cook the egg, scrambling it. This makes the filling kind of like stir fry. To the skillet add the lentil mix. Sprinkle in the cumin plus a little salt and pepper. Cook until everything is warmed through. Toss the cheese over the hot mixture, just so it will melt a little. Then fill the lettuce leaves with the filling.Serve with a little chili sauce or sriracha and extra cilantro. Enjoy! xo. Emma

Note: If you want to enjoy this as part of the Weekday Weekend challenge remember to omit the dairy (cheese) in the above recipe. Add some compliant hot sauce or vegan cheese if you like but these are super flavorful even without.

Grab this guide to see our Top 25 Recipes of all time!

Get the Recipes

Free Popular Recipe Guide

Our top 25 recipes of all time!

Name *

Email *

GDPR Agreement *

• I consent to receive emails from this site. *

Sign Up

4 from 1 vote

Print

Get the Recipe

Yield 4

Ingredients

1x2x3x

• ▢ 15 oz cooked lentils (I used canned lentils)
• ▢ 8 oz tempeh (chopped into small pieces)
• ▢ 3-4 garlic cloves
• ▢ 2 tablespoons chopped cilantro (plus more for serving)
• ▢ 1 tablespoon chopped green onion
• ▢ 1 egg
• ▢ 2-3 tablespoons olive oil
• ▢ ½ teaspoon cumin
• ▢ salt + pepper to taste
• ▢ 1 cup shredded pepper jack cheese
• ▢ 6-8 large lettuce leaves

Instructions

• Carefully remove the lettuce leaves from the base (if you bought a whole head of lettuce). Thoroughly rinse and pat dry each leaf. Or you can use a salad spinner if you have one (I don't). Just make sure your lettuce is clean.
• Combine the lentils (drained), tempeh, minced garlic, cilantro, and green onion. Heat a large skillet over medium heat. Add a tablespoon or two of olive oil. Cook the egg, scrambling it. This makes the filling kind of like stir fry. To the skillet add the lentil mix. Sprinkle in the cumin plus a little salt and pepper. Cook until everything is warmed through. Toss the cheese over the hot mixture, just so it will melt a little. Then fill the lettuce leaves with the filling.
• Serve with a little chili sauce or sriracha and extra cilantro.

Credits // Author and Photography: Emma Chapman. Photos edited with Cleo of the Signature Collection.