Vegan Thai Lettuce Cups with Green Split Peas

Course Entrees
Difficulty Easy
Pulse Type Dry Peas
Specialty Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings


Green Split Pea Filling:

  • 1 tbsp olive oil
  • 1 onion red; chopped
  • 2 carrot chopped
  • 2 stalks celery chopped
  • 1 tbsp ginger fresh; minced
  • 1 clove garlic minced
  • 1/4 cup tamari (gluten-free soy sauce)
  • 2 tbsp maple syrup
  • 1 cup split peas, green
  • 3 cups water

For Serving:

  • 1 head lettuce butter
  • carrot shredded, for garnish (optional)
  • cilantro fresh; chopped, for garnish (optional)
  • lime fresh lime slices, for garnish (optional)


  1. Heat the oil in a Dutch oven or large deep skillet over medium-high heat, and saute the onion, carrots, and celery until they start to soften, about 5 minutes.
  2. Add in the fresh ginger and garlic and saute until fragrant, about one more minute.
  3. Add in the tamari, maple syrup, split peas, and water and bring the mixture to a boil. Lower the heat to a simmer, so that the mixture is still gently bubbling, and cover with a lid to simmer until the liquid is absorbed and the split peas are tender.
  4. Remove the lid and stir well to allow any remaining liquid absorb or evaporate. The filling should not be watery. Allow the filling to cool for at least 5 minutes before spooning it into butter lettuce leaves. Use 2 leaves per wrap to make sturdier.
  5. Garnish each wrap with shredded carrots, fresh cilantro, and a squeeze of fresh lime juice, if desired, and serve right away. Leftover filling can be stored in an airtight container for up to a week. Store the lettuce leaves separately to help prevent them from wilting.