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BBQ Lentil Lettuce Wraps with Tangy Slaw (vegan, gluten-free)
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5 from 2 votes

BBQ Lentil Lettuce Wraps with Tangy Slaw (vegan, gf)

These BBQ lentil lettuce wraps are easy to make, satisfying, and bursting with flavor.  Plus, they pack a kick of plant-based protein thanks to a generous amount of lentils. This a meal that lures you back in bite after bite, yet it will leave you feeling energized rather than groggy.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Entrée, Main, Wrap
Servings: 4 -6


For the BBQ Lentil Filling

  • 1 ½ cups green lentils, thoroughly rinsed
  • 4 ½ cups water
  • 1 tablespoon olive oil
  • 1 yellow onion, finely diced
  • 1 recipe 10-Minute Sweet & Tangy Maple BBQ Sauce

For the Tangy Slaw

  • 2 cups spiralized or julienned jicama*
  • 2 cups spiralized or julienned carrots*
  • ¼ cup chopped fresh cilantro leaves
  • ¼ cup rice vinegar
  • 1 tablespoon toasted sesame oil
  • ½ tablespoon pure maple syrup
  • ¼ teaspoon sea salt

For Serving

  • 1-2 heads butter lettuce or romaine, washed and leaves separated


To Make the BBQ Lentil Filling

  • Add the lentils and water to a medium or large sauce pan.
  • Bring to a boil, reduce heat, and simmer (uncovered) for 20-25 minutes or until the lentils are tender but not mushy.
  • Drain any excess water and set aside.
  • As the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion, and cook for 8-10 minutes or until translucent.
  • Add the cooked lentils and BBQ sauce to the skillet with the onion, stir to combine, reduce heat, and simmer for 5-10 minutes to cook off any excess liquid, stirring frequently.

To Make the Tangy Slaw

  • Add the jicama, carrots, and cilantro to a large bowl and toss.
  • Whisk together the rice vinegar, sesame oil, maple syrup, and sea salt. Pour the mixture over the vegetables and toss to evenly coat.
  • Refrigerate until ready to use.

To Serve

  • Scoop the BBQ lentils into lettuce cups or romaine leaves, top with slaw, and serve immediately.
  • Refrigerate leftovers.


*Make sure you peel both your jicama and carrots before spiralizing or julienning.