18 Flavorful Lettuce Wrap Recipes Perfect for Summer

Summer calls for fresh, fuss-free meals that burst with flavor—and these 18 lettuce wrap recipes deliver just that! Whether you’re craving light and zesty or hearty and satisfying, these wraps are perfect for hot days when you want a quick dinner without sacrificing taste. From Asian-inspired fillings to smoky BBQ twists, get ready to ditch the bun and dig into something delicious. Let’s wrap it up!

Thai Chicken Lettuce Wraps

These fresh, flavor-packed lettuce wraps are a light yet satisfying meal, with a perfect balance of sweet, spicy, and tangy—no takeout required!

Ingredients:

• 1 lb ground chicken
• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup red bell pepper, finely diced
• 1/4 cup green onions, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 1 tsp sriracha (optional)
• 1 head butter lettuce, leaves separated
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, chopped

Instructions:

1. Heat vegetable oil in a large skillet over medium-high. Add ground chicken and cook, breaking it up, for 5–6 minutes until no longer pink.
2. Stir in garlic, ginger, and red bell pepper; cook for 2 minutes until fragrant.
3. Add soy sauce, fish sauce, lime juice, brown sugar, and sriracha (if using). Cook for 1–2 minutes, tossing to coat evenly.
4. Remove from heat and fold in green onions.
5. Spoon the mixture into butter lettuce leaves, then top with cilantro and peanuts.

The crunch of peanuts and cool lettuce against the savory-sweet chicken makes every bite irresistible. Serve these as a fun hands-on appetizer or light dinner!

Tip: For extra texture, add shredded carrots or cucumber matchsticks to the wraps.

Spicy Tofu Lettuce Wraps

These crunchy, flavor-packed lettuce wraps are a quick vegetarian meal with just the right kick—perfect for busy weeknights or a light lunch.

Ingredients:

• 1 (14 oz) block extra-firm tofu, pressed and crumbled
• 2 tbsp vegetable oil
• 3 tbsp soy sauce
• 2 tbsp sriracha
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 cup diced red bell pepper
• 4 green onions, thinly sliced
• 8 large butter lettuce leaves
• 1/4 cup chopped cilantro
• 1 tbsp sesame seeds

Instructions:

1. Heat vegetable oil in a large skillet over medium-high. Add crumbled tofu and cook for 5 minutes, stirring occasionally, until lightly browned.
2. In a small bowl, whisk together soy sauce, sriracha, rice vinegar, honey, garlic, and ginger. Pour over tofu and stir to coat. Cook for 2 minutes until sauce thickens slightly.
3. Add red bell pepper and half the green onions; cook for 1 minute just to soften. Remove from heat.
4. Spoon mixture into lettuce leaves, then top with remaining green onions, cilantro, and sesame seeds.

The contrast of cool, crisp lettuce with the sticky, spicy tofu makes every bite irresistible—plus, it’s gluten-free if you use tamari instead of soy sauce!

Tip: For extra crunch, sprinkle with crushed peanuts or serve with lime wedges.

Korean Beef Lettuce Wraps

These Korean beef lettuce wraps are a flavor-packed, no-fuss meal that comes together in under 20 minutes—perfect for busy weeknights!

Ingredients:

• 1 lb ground beef (85% lean)
• 3 tbsp brown sugar
• 1/4 cup soy sauce (low-sodium preferred)
• 1 tbsp sesame oil
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/2 tsp crushed red pepper flakes
• 1 tbsp rice vinegar
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds
• 1 head butter lettuce, leaves separated

Instructions:

1. In a large skillet over medium-high heat, cook the ground beef, breaking it into crumbles, until browned (about 5–6 minutes). Drain excess fat.
2. Add the 3 tbsp brown sugar, 1/4 cup soy sauce, 1 tbsp sesame oil, minced garlic, 1 tbsp ginger, and 1/2 tsp red pepper flakes. Stir and simmer for 3–4 minutes until the sauce thickens slightly.
3. Remove from heat and stir in 1 tbsp rice vinegar. Taste and adjust seasoning if needed.
4. Spoon the beef mixture into lettuce leaves, then garnish with sliced green onions and 1 tbsp sesame seeds.

The magic here is in the balance—sweet, salty, and spicy flavors mingle with the cool crunch of lettuce for a light yet satisfying bite.

Tip: For extra freshness, add matchstick carrots or cucumber slices to your wraps!

Shrimp Avocado Lettuce Wraps

These refreshing lettuce wraps are packed with juicy shrimp, creamy avocado, and a zesty lime dressing—perfect for a light lunch or fuss-free dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 ripe avocado, diced
• 1/4 cup diced red onion
• 2 tbsp fresh lime juice
• 1 tbsp chopped cilantro
• 8 large butter lettuce leaves

Instructions:

1. In a bowl, toss shrimp with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt until evenly coated.
2. Heat remaining 1 tbsp olive oil in a skillet over medium-high. Cook shrimp for 2–3 minutes per side until pink and opaque. Remove from heat.
3. In another bowl, gently mix diced avocado, red onion, lime juice, and cilantro.
4. Divide shrimp and avocado mixture among lettuce leaves, folding like tacos.

The cool crunch of lettuce balances the spicy shrimp and rich avocado, making every bite a mini flavor explosion.

Tip: For extra kick, add a dash of hot sauce to the avocado mix!

Vegan Mushroom Lettuce Wraps

These umami-packed lettuce wraps are a crowd-pleaser, with meaty mushrooms standing in for the classic ground meat—perfect for a light yet satisfying meal.

Ingredients

• 1 tbsp olive oil
• 1 lb cremini mushrooms, finely chopped
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp rice vinegar
• 1 tsp maple syrup
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 8 large butter lettuce leaves, rinsed and patted dry
• 2 green onions, thinly sliced (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add mushrooms and onion; cook for 8–10 minutes, stirring occasionally, until mushrooms release their moisture and brown.
2. Stir in 3 cloves garlic and cook for 1 minute until fragrant. Add 2 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tsp rice vinegar, 1 tsp maple syrup, 1/2 tsp smoked paprika, and 1/4 tsp black pepper. Cook for 2 more minutes, stirring to coat evenly.
3. Spoon the mixture into butter lettuce leaves, garnish with green onions, and serve immediately.

The smoky-sweet glaze clinging to the mushrooms makes these wraps irresistibly savory—no one will miss the meat! Tip: For extra crunch, top with chopped water chestnuts or shredded carrots.

Teriyaki Salmon Lettuce Wraps

These fresh, flavorful wraps are a light yet satisfying meal with a perfect balance of sweet and savory—ready in under 30 minutes!

Ingredients:

• 1 lb salmon fillet, skin removed
• 1/3 cup teriyaki sauce (plus 2 tbsp for drizzling)
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 garlic clove, minced
• 8 large butter lettuce leaves
• 1 cup shredded carrots
• 1/4 cup sliced green onions
• 1 tbsp toasted sesame seeds

Instructions:

1. Marinate the salmon: In a bowl, whisk together 1/3 cup teriyaki sauce, 1 tbsp honey, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp ginger, and 1 minced garlic clove. Pour over salmon and let sit for 10 minutes.
2. Cook the salmon: Heat a nonstick skillet over medium-high. Add salmon (reserving marinade) and cook for 4–5 minutes per side, basting with marinade, until flaky and caramelized.
3. Assemble wraps: Flake salmon into chunks. Fill each lettuce leaf with salmon, shredded carrots, and green onions. Drizzle with 2 tbsp teriyaki sauce and sprinkle with sesame seeds.

The crisp lettuce and sticky-sweet salmon make every bite a fun contrast of textures—no utensils required!

Tip: For extra crunch, add a handful of crushed peanuts or crispy chow mein noodles.

Buffalo Chicken Lettuce Wraps

These spicy, crunchy lettuce wraps are a lighter twist on game-day wings—packed with bold flavor and ready in under 30 minutes!

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1/2 cup buffalo sauce
• 2 tbsp unsalted butter, melted
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 8 large butter lettuce leaves
• 1/2 cup crumbled blue cheese
• 1/4 cup diced celery
• 1/4 cup ranch dressing

Instructions:

1. In a large skillet over medium-high heat, cook the chicken until no pink remains, about 6–8 minutes.
2. Whisk together the buffalo sauce, melted butter, honey, garlic powder, smoked paprika, and salt in a bowl. Pour over the cooked chicken and stir to coat evenly.
3. Divide the saucy chicken among the lettuce leaves, then top with blue cheese, celery, and a drizzle of ranch dressing.

The cool crunch of lettuce and celery balances the fiery buffalo sauce perfectly—no bun required!

Tip: For extra crispness, chill the lettuce leaves in ice water for 10 minutes before assembling.

Mediterranean Chickpea Lettuce Wraps

These Mediterranean Chickpea Lettuce Wraps are a fresh, crunchy, and protein-packed lunch that comes together in minutes—no cooking required!

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup finely diced cucumber
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped Kalamata olives
• 2 tbsp plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 8 large butter lettuce leaves

1. In a medium bowl, lightly mash the chickpeas with a fork until roughly half are broken down.
2. Add the cucumber, feta, olives, Greek yogurt, lemon juice, olive oil, oregano, garlic powder, and salt. Stir until fully combined.
3. Spoon about 1/4 cup of the mixture into each lettuce leaf, gently folding the sides to create a wrap.

The tangy feta and briny olives give these wraps a punchy flavor, while the crisp lettuce keeps them refreshing—perfect for hot days when you want something light but satisfying.

Tip: For extra crunch, add a sprinkle of toasted pine nuts or sunflower seeds before serving.

Asian Pork Lettuce Wraps

These Asian Pork Lettuce Wraps are a light yet satisfying meal, packed with savory-sweet flavors and a refreshing crunch—perfect for busy weeknights or casual entertaining.

• 1 lb ground pork
• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 cup water chestnuts, diced
• 2 green onions, thinly sliced
• 1 head butter lettuce, leaves separated
• 1 tbsp toasted sesame seeds (for garnish)

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, for 5–6 minutes until browned.
2. Stir in 3 cloves garlic (minced) and 1 tbsp fresh ginger (grated), cooking for 1 minute until fragrant.
3. Add 1/4 cup hoisin sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil, stirring to coat the pork evenly. Cook for 2 minutes.
4. Fold in 1/2 cup diced water chestnuts and 2 sliced green onions, cooking for another 1–2 minutes until heated through.
5. Spoon the pork mixture into butter lettuce leaves, garnish with 1 tbsp toasted sesame seeds, and serve immediately.

The contrast of the warm, saucy pork with the cool, crisp lettuce makes every bite irresistible. Plus, the water chestnuts add a fun, unexpected crunch!

Tip: For extra heat, stir in a teaspoon of sriracha with the sauces.

Grilled Chicken Caesar Lettuce Wraps

These fresh, crunchy wraps are a lighter twist on the classic Caesar salad—perfect for a quick lunch or fuss-free dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup Caesar dressing (plus extra for drizzling)
• 1/4 cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• 1/2 cup croutons
• 8 large butter lettuce leaves

Instructions:

1. Grill the chicken: Heat a grill or grill pan over medium-high. Brush chicken breasts with 1 tbsp olive oil, then season evenly with 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
2. Toss the filling: In a bowl, combine sliced chicken, 1/3 cup Caesar dressing, 1/4 cup Parmesan, cherry tomatoes, and croutons. Gently fold to coat.
3. Assemble wraps: Spoon the mixture evenly onto butter lettuce leaves. Drizzle with extra dressing and sprinkle with additional Parmesan if desired.

The smoky grilled chicken paired with crisp lettuce and creamy dressing makes every bite a satisfying crunch—no fork required!

Tip: For extra flavor, toast the croutons in a dry pan for 1–2 minutes before adding them to the filling.

Vegetarian Lentil Lettuce Wraps

These protein-packed lettuce wraps are a fresh, crunchy twist on classic lentils—perfect for a light lunch or fuss-free appetizer.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 cups water
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• 8 large butter lettuce leaves, rinsed and patted dry
• 1/4 cup crumbled feta (optional)

Instructions:

1. In a saucepan, combine lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until tender but not mushy. Drain any excess water.
2. While lentils cook, heat olive oil in a skillet over medium. Add onion and sauté for 3 minutes until translucent. Stir in garlic, soy sauce, cumin, smoked paprika, and salt; cook for 1 minute until fragrant.
3. Add cooked lentils to the skillet, tossing to coat. Remove from heat and stir in lime juice and cilantro.
4. Spoon the lentil mixture into lettuce leaves, topping with feta if using. Serve immediately.

The smoky cumin and bright lime make these wraps anything but boring—plus, the lentils hold their shape beautifully for a satisfying bite.

Tip: For extra crunch, add diced cucumber or shredded carrots before wrapping.

Garlic Lime Shrimp Lettuce Wraps

These zesty shrimp wraps are bursting with bright citrus and garlicky goodness—perfect for a light lunch or fuss-free dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 8 large butter lettuce leaves
• 1/4 cup chopped cilantro
• Lime wedges (for serving)

Instructions:

1. In a bowl, toss shrimp with 1 tbsp olive oil, garlic, chili powder, salt, and black pepper until evenly coated.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 2–3 minutes per side until pink and slightly curled.
3. Reduce heat to low, drizzle in lime juice and honey, and stir to coat shrimp. Cook 1 minute more, then remove from heat.
4. Divide shrimp among lettuce leaves, sprinkle with cilantro, and serve with lime wedges.

The honey-lime glaze caramelizes just enough to balance the spicy garlic kick—it’s messy in the best way!

Tip: For extra crunch, add thinly sliced cucumber or shredded carrots to the wraps.

BBQ Pulled Pork Lettuce Wraps

These fresh, crunchy lettuce wraps are the perfect way to enjoy smoky pulled pork without the heaviness of a bun—ideal for a light yet satisfying meal.

Ingredients:

• 1 (3-4 lb) pork shoulder, trimmed
• 1 tbsp olive oil
• 1 cup BBQ sauce (plus extra for drizzling)
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup apple cider vinegar
• 1/2 cup chicken broth
• 8 large butter lettuce leaves
• 1/4 cup pickled red onions (optional)
• 2 tbsp chopped fresh cilantro

Instructions:

1. Preheat oven to 300°F. Rub pork shoulder with olive oil, then evenly coat with brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. Place pork in a Dutch oven with apple cider vinegar and chicken broth. Cover and bake for 4 hours until fork-tender.
3. Shred pork with two forks, mix in 1 cup BBQ sauce, and return to oven uncovered for 20 minutes to caramelize slightly.
4. Spoon pulled pork into lettuce leaves, drizzle with extra BBQ sauce, and top with pickled red onions (if using) and cilantro.

The contrast of cool, crisp lettuce with the rich, sticky pork makes every bite irresistible—plus, cleanup is a breeze!

Tip: For extra tang, quick-pickle your own onions by soaking thin slices in equal parts vinegar and water with a pinch of sugar for 15 minutes.

Mexican Street Corn Lettuce Wraps

These Mexican Street Corn Lettuce Wraps pack all the smoky, tangy flavors of elote into a light, crunchy bite—perfect for summer gatherings or a fuss-free weeknight meal.

• 4 ears fresh corn, husks removed
• 1 tbsp olive oil
• 1/4 cup mayonnaise
• 1/4 cup crumbled cotija cheese
• 1 tbsp lime juice
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 8 large butter lettuce leaves
• 2 tbsp chopped fresh cilantro

1. Heat a grill or grill pan over medium-high. Brush corn with 1 tbsp olive oil and grill, turning occasionally, for 10–12 minutes until lightly charred. Let cool slightly, then cut kernels off cobs.
2. In a bowl, mix grilled corn with 1/4 cup mayonnaise, 1/4 cup cotija cheese, 1 tbsp lime juice, 1/2 tsp chili powder, 1/4 tsp smoked paprika, and 1/4 tsp garlic powder.
3. Spoon mixture evenly into butter lettuce leaves and garnish with 2 tbsp chopped cilantro.

The contrast of cool, crisp lettuce with warm, smoky-spiced corn makes these wraps irresistibly fresh yet satisfying. For extra zing, serve with lime wedges on the side!

Tip: No grill? Char the corn in a dry cast-iron skillet over high heat for similar depth of flavor.

Peanut Chicken Lettuce Wraps

These fresh, crunchy lettuce wraps are packed with savory peanut chicken—perfect for a light lunch or fuss-free dinner.

Ingredients:

• 1 lb ground chicken
• 1 tbsp olive oil
• 3 tbsp creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes
• 1 cup shredded carrots
• 1/4 cup chopped green onions
• 8 large butter lettuce leaves, rinsed and patted dry
• 2 tbsp chopped roasted peanuts (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add ground chicken and cook, breaking it apart, for 5–6 minutes until no pink remains.
2. In a small bowl, whisk together 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp ginger, 1 clove garlic, and 1/4 tsp red pepper flakes. Pour over the chicken and stir to coat evenly.
3. Add shredded carrots and green onions, cooking for 2 more minutes until slightly softened. Remove from heat.
4. Spoon the mixture into lettuce leaves, sprinkle with chopped peanuts, and serve immediately.

The creamy peanut sauce clings to every bite, while the crisp lettuce adds a refreshing contrast—no utensils required!

Tip: For extra crunch, add a handful of bean sprouts or shredded cabbage to the filling.

Curry Tofu Lettuce Wraps

These vibrant lettuce wraps pack a punch with golden curry-spiced tofu and crisp veggies—perfect for a light yet satisfying meal.

Ingredients:

• 1 (14 oz) block extra-firm tofu, pressed and crumbled
• 2 tbsp olive oil
• 1 tbsp yellow curry powder
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1 cup shredded red cabbage
• 1/2 cup grated carrot
• 1/4 cup chopped cilantro
• 8 large butter lettuce leaves
• 1/4 cup chopped peanuts (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium. Add crumbled tofu and cook for 5 minutes, stirring occasionally, until lightly browned.
2. Stir in yellow curry powder, garlic powder, cumin, soy sauce, maple syrup, and lime juice. Cook for 3 more minutes until fragrant and caramelized.
3. Remove from heat and toss with red cabbage, carrot, and cilantro.
4. Spoon mixture into lettuce leaves and garnish with peanuts.

The contrast of warm, spiced tofu against the cool, crunchy lettuce makes every bite irresistible. Tip: For extra texture, add a drizzle of sriracha mayo or a sprinkle of toasted coconut.

Grilled Steak Lettuce Wraps

These fresh, flavorful wraps are perfect for a light yet satisfying meal—packed with smoky grilled steak and crisp veggies, they’re a breeze to assemble.

Ingredients:

• 1 lb flank steak
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 large butter lettuce leaves
• 1 cup shredded carrots
• 1/2 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp soy sauce

Instructions:

1. Preheat grill to medium-high (about 450°F). Rub the flank steak with 1 tbsp olive oil, then season evenly with 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Grill steak for 5–6 minutes per side for medium-rare (or until desired doneness). Let rest for 5 minutes, then slice thinly against the grain.
3. In a small bowl, whisk together 2 tbsp lime juice and 1 tbsp soy sauce. Toss the shredded carrots and sliced red onion in the mixture.
4. Divide the steak among butter lettuce leaves, then top with the carrot-onion slaw and chopped cilantro.

The smoky steak paired with the tangy lime-soy slaw makes these wraps irresistibly fresh—no heavy sauces needed!

Tip: For extra kick, add a drizzle of sriracha or a sprinkle of crushed peanuts before serving.

Avocado Tuna Lettuce Wraps

These fresh, protein-packed wraps are a no-cook lunch hero—creamy avocado and zesty tuna come together in crisp lettuce cups for a light yet satisfying bite.

Ingredients:

• 2 (5-oz) cans solid white tuna in water, drained
• 1 ripe avocado, pitted and diced
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 8 large butter lettuce leaves
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. In a medium bowl, flake the tuna with a fork. Add the avocado, mayonnaise, lime juice, garlic powder, salt, and black pepper. Mash and stir gently until combined but still slightly chunky.
2. Divide the tuna mixture evenly among the lettuce leaves (about 2 heaping tbsp per leaf). Sprinkle with cilantro if using.
3. Serve immediately, folding the lettuce leaves like tacos to eat.

The cool crunch of butter lettuce balances the rich tuna-avocado filling perfectly—it’s like a deconstructed sushi roll without the fuss!

Tip: For extra texture, mix in 1 tbsp finely diced celery or red onion.

Conclusion

With 18 fresh and flavorful lettuce wrap recipes, you’re all set for light, delicious summer meals! Whether you’re craving something zesty, savory, or sweet, there’s a wrap here for every taste. Give these recipes a try, and let us know which ones are your favorites in the comments below. Don’t forget to share the love—pin this roundup on Pinterest for easy access all season long. Happy wrapping!