Vegan Quinoa Taco Lettuce Wrap

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Just in case you are wondering, that is not my hairy arm! (HA!!!) Thanks for the hubby for being my ‘arm’ model holding the taco in this picture.
Okay, on to the deets on the recipe, because that is why you are really here, right?
You will love this healthy way to eat your taco! Wrapped in lettuce, no tortilla required! (BUT, ya know that just gives you a better excuse to eat more chips as your side…). No shame from me in tortilla chip munching. 

But seriously – every time I have a lettuce wrap, I say to myself “Now, why do I not wrap more things in lettuce!”

It adds such a nice ‘fresh’ shell for holding food. Before going vegan, my first experience with lettuce wraps were PF Changes chicken lettuce wraps. Super good. Hmm…that gives me an idea! Are you thinking what I am thinking? Yes, that recipe needs to be veganized!

But this post is not about an asian lettuce wrap. Although we do have many asian inspired bowls like this Asian Grilled Vegetables with Miso Vinaigrette.

So on to this taco wrap.

  • You will love it because:
  • It is fresh
  • It is healthy
  • It is super tasty

You can serve it with salsa and guacamole (you will need those chips!)

And who doesn’t love taco cuisine? ME. ME. ME. Just search taco bowl on our blog! 

So whether you wrap this up burrito style in the lettuce or fill a bowl with lettuce and add the filling to it – your tastebuds will be super happy!
If you make this Vegan Quinoa Taco Lettuce wrap we would love to know! Tag @badtothebowl on social media. 

Vegan Quinoa Taco Lettuce Wrap

Recipe by SarahCourse: Main

A healthy way to eat your tacos! Wrap quinoa in lettuce and enjoy with a side of chips.


  • Quinoa Taco Filling
  •  1/2 cup tri – color quinoa

  • 10 oz can of Rotel with Lime

  • 3/4 cup of water

  • 1/2 tsp of veggie buoillion

  • 1/4 of a jalapeno diced (more if you want it spicier!)

  • 1/4 cup each of diced red, yellow and orange pepper (if you want to just use one color that is fine too!)

  • 1/4 cup diced sweet onion

  • 1 garlic clove

  • 1/2 tsp each cumin, chili powder, garlic powder and onion powder

  • 1/4 tsp each salt, oregano, smoked paprika

  • 1/8 tsp red pepper

  • 2 tsp of Gourmet Garden cilantro (or a Tblsp chopped fresh)

  • 1/4 cup cooked black beans

  • 1/4 cup fresh or frozen thawed corn kernels

  • Large Leaf Lettuce – Romaine, leaf or boston bibb (I used Boston Bibb)


  • Combine all ingredients from quinoa to garlic clove in medium saucepan and bring to boil. Cook for 15 – 20 minutes or until quinoa looks popped open—revealing the germ of the kernel. I cook on a gas stove, so I always check to make sure my water has not all evaporated, so keep an eye on it – you may need to add more.
  • After quinoa is done add all spices from cumin to red pepper.
  • Stir in cilantro, black beans and corn.
  • Give it a good stir to combine all ingredients. Enjoy right away with a large lettuce leaf, like boston or bibb or this can be made ahead and stored in refrigerator until ready to eat (store without lettuce). Can also be frozen (without lettuce) to enjoy on a busy night.

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