Go Back

Southwest Tempeh Lettuce Wraps

A great way to use summer produce, and a low-carb and high-nutrient meal!

Course Main Course
Cuisine Mexican
Keyword candida diet, gluten-free, lettuce wraps, low-carb vegan, wfpb
Prep Time 25 minutes
Servings 10 lettuce wraps
Author Faithful Plateful


  • 1 small purple onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 1 large tomato, diced
  • 1 block tempeh (or sub 1 can of black beans, drained and rinsed)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp garlic or onion powder
  • 2 TBSP lime juice
  • 1/2 cup chopped cilantro
  • 1-2 avocados, or guacamole
  • 1 head of romaine or butter lettuce (or use corn tortillas for tacos)
  • cooked and cooled rice or cauliflower rice (optional)
  • Optional other ingredients you could use: mushrooms, corn, black beans, lentils, salsa, green chilies


  1. In a large skillet, saute the onion, pepper, and garlic for about 5 minutes. Add a splash of water if they start to stick. Add the tomato, zucchini, and squash. Open the package of tempeh and crumble it into the skillet.

  2. Add all the spices and salt and saute a few more minutes, until the vegetables are crisp tender, but not totally limp.

  3. Add the cilantro and lime juice, and any additional salt or seasonings to taste.

  4. Allow to cool slightly. Cut the bottom two inches off of a head of romaine lettuce, and wash and shake dry. Or, pull off whole pieces of butter lettuce.

  5. Assemble the lettuce wraps by spreading some guacamole or mashed avocado on the bottom of a piece of lettuce, spooning on some rice or cauliflower rice if desired, and then the filling. Top with hot sauce if desired.