18 Lettuce Wraps That Are Refreshing and Delicious

Don’t think we’re trying to pull some “diet food” ploy on you—the thing about lettuce wraps is that they are fun, beloved by all ages. That they can easily be made low-carb and paleo, and that they get even kids to scarf down fresh produce, is just icing. Though lettuce and herb wraps are found throughout Asia, from Lao and Thai larb to Korean ssambap, any well-seasoned filling can taste extra-bright when wrapped in fresh and crunchy leaves. So grab some lettuce, dream up a great filling, and enjoy!

This spread would be fit for any party, and is a welcome break from all the other rich options. It hits all the necessary notes for Buffalo chicken, including the blue cheese and celery sidekicks. Don’t sleep on that pickled onion vinaigrette; it really interprets the profile of “Buffalo” (hot sauce + extra tang of vinegar) cleverly and translates into a salad-y crunch.

We will happily consume anything that accomplished Thai cook Pepper Tiegen puts in front of us, and these wraps are no exception. Her flavors speak of a bone-deep knowledge of how to achieve the balance among salty, sweet, sour and spicy that is the hallmark of the best Southeast Asian dishes. Here, shrimp that have been cooked in a savory caramel, funky with fish sauce, fill the most irresistible wraps that can make for excellent party apps or a full dinner.

These fresh and flavorful lettuce wraps are filled with seasoned ground chicken and crunchy veggies, making them a light, protein-packed meal or appetizer.

Crispy tofu, fresh veggies and a savory sauce come together in these light yet satisfying lettuce wraps that are perfect for a quick, healthy bite.

These super savory bites may win over even those who think they don’t like mushrooms. They’re chewy, sticky and salty, almost with a meaty texture that holds in tons of flavor.

Trish Yearwood takes the wrap in a Mediterranean direction, pairing smoky grilled chicken with a hint of sweetness from the balsamic marinade with briny olives, sun-dried tomatoes, artichokes and fresh basil leaves. The effect is summery and festive.

We’re always secretly happy when our flight is delayed, as long as they airport has a P.F. Chang’s. This wrap recipe was our attempt at recreating their signature appetizer dish, and we promise, it’s just as engaging to make and eat, so keep an eye on your departure time to avoid missing whatever thing you’re off to next.

Lettuce leaves become the vehicle for classic Italian antipasto flavors, from salami to mozzarella to artichoke hearts. Pepperoncini add zip, along with a red wine vinaigrette. The flavor of the lettuce disappears, although you get that little crunch, and just leaves you to appreciate the amazing combination of things.

Think tacos, but much lighter! These turkey tacos from Ree Drummond clearly took inspiration from the classic Tex-Mex dinner kits that we all grew up with and love, but the homemade pico de gallo and swapping in lettuce for taco shells means that this is as fresh, bright and light as can be.

This really smart preparation replicates the vibe of a dumpling but cuts down on the labor by starting with store-bought coleslaw. The result is truly veggie-rich, but they will disappear just as fast as an order of dumplings.

Aarti Sequeira distills all the flavors of Korean bulgogi into a simple and straightforward beef that comes together in minutes and explodes with flavor, wrapped with lettuce and cucumbers. Sticky rice gives it enough staying power to make it a complete meal.

Get ready to bowl over your vegetarian friends and family with these cheesesteak wraps that actually get their meaty umami not from steak, but portobello mushrooms. They manage to hit all the notes of a great cheesesteak, but you won’t miss that usual post-cheesesteak-fullness-for-days feeling.

We love the pairing of a crunchy slaw with sweet, plump shrimp, and these, with layers of heat and a Cajun seasoning and hits of rich avocado, is a combination you’ll want to eat for days.

All the flavors of a BLT come together in salad form, to make the most delightful toppers for lettuce leaves or endive. Michael Symon grills the bacon, which also means it’s a quick and easy dish to assemble even at the height of summertime. These bites look a little fancy, but rest assured that even kids will love them.

Green papaya salad truly elevates the balance of sweet-and-sour to an art form. This combination is a signature of Lao cuisine, although versions of it are found all over Southeast Asia. Shop for green papayas at Asian supermarkets—they’re a lot firmer and more sour than the papayas at supermarkets that haven’t ripened fully. This salad is a knockout any time of year, gorgeous alongside grilled meats in the summer and a real palate waker-upper with curries in the dead of winter.

Perfectly elegant and fit for a luncheon, brunch or cocktail hour, these crab salad bites taste old-school with a sprinkling of crisp bacon. The endive-leaf base looks beautiful and adds a very welcome bitter note that tempers the rich little dollops of salad

You can hardly beat chicken cooked over charcoal, with a quick homemade teriyaki. But this one adds in a completely addictive sesame-miso sauce that pumps up the umami qualities. Let guests DIY their wraps, or place some out on lettuce leaves for an app that complements cocktails quite well.