Ultimate Green Taco Wraps with Lentil-Walnut Taco Meat (Vegan + Gluten-Free)



My desire for vegetables has been fleeting over the course of the first and second trimesters. Some days I don’t want to touch them with a ten foot pole (except in smoothies, maybe), but when I do get a craving for veggies I have to eat all the vegetables, as soon as possible. There’s no middle ground. I either make a salad the size of my head or no salad at all.

These lettuce-wrapped tacos are the result of one of my undeniable, all-consuming veggie cravings last week. All I could think about was something super fresh and crunchy. Before I knew it I was pulling every single vegetable out of my fridge and piling it onto the counter. Eric could see that crazy look in my eyes and he knew I would stop at nothing to get my fix. I whipped up the lentil-walnut taco meat from my cookbook, sautéed some red pepper and onion, blended up some cashew sour cream, and got to chopping. I knew this was going to be the veggie-packed meal of my dreams. I almost shed a tear of joy when I took my first bite. Heck yes. I hit the flavour, texture, freshness jackpot! Somehow I managed to share with Eric and we stuffed ourselves silly. Surprisingly, we even had leftovers for lunch the next day. I’m telling you, these tacos prove that leftovers can be a great thing. It was such a fun treat to open the fridge the next day and have this great lunch waiting to be gobbled up a second time around.


Here’s how I constructed the wraps:

1) Romaine/Iceburg/Butter lettuce “wrap” + Lentil-Walnut Taco Meat (creates an amazing base for a taco!)


2) Sautéed onion and bell pepper:



3) Chopped tomatoes or salsa:


4) Lots of Cashew Sour Cream:


5) Chopped green onion + a squeeze of lime juice


Other topping ideas = sliced avocado, cilantro, hot sauce,  _________ ?

6) Stuff into face. Make a HUGE mess. Repeat as necessary (until you can’t fit one more bite).

Veggie craving conquered.


Ultimate Green Taco Wraps

Vegan, gluten-free, grain-free, soy-free


4.9 from 92 reviews

Get ready to pack in a ton of veggies in one irresistible, healthy meal. If you haven't tried my lentil-walnut taco meat, this is a great recipe to do so. It's high-protein, and the taco seasonings and chewy texture create a realistic-tasting taco base. Feel free to use tortilla wraps or corn shells instead of lettuce wraps or you can make this recipe into a big salad too. You can save time by cooking the lentils and prepping the taco meat in advance. This recipe is inspired by Minimal Eats taco wraps and it's adapted from my Raw Taco Salad and the lentil-walnut meat is adapted from the The Oh She Glows Cookbook (page 186).

8 large tacos (approx)
Prep Time
Cook time
Total Time


FOR THE LENTIL-WALNUT MEAT (makes 2 1/2 cups):
  • 1 cup uncooked French green lentils (you will need 1 3/4 cups cooked lentils)
  • 1 cup walnut pieces, toasted
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon fine grain sea salt, or to taste
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 tablespoons water
  • 1-2 bell peppers, thinly sliced (I used one, but next time I will use 2 for ample leftovers)
  • 1/2-1 large onion, thinly sliced (I used 1/2 onion, but next time will use 1 for ample leftovers)
  • Cashew Sour Cream (see below for link)
  • Diced tomatoes or salsa
  • Green onion & fresh lime juice, for garnish
  • lettuce wraps (large romaine, Iceburg, or Butter lettuce leaves)
  • Other topping options: Sliced avocado, hot sauce, cilantro, etc.


  1. Cook the lentils: Rinse lentils in a fine mesh sieve. Add to a medium pot along with a few cups of water. Bring to a boil, reduce heat to medium, and simmer for 20-25 minutes until tender (cook time will vary depending on the type of lentils you use - see package). Drain off excess water.
  2. Toast the walnuts: Preheat oven to 300F. Add walnuts onto a rimmed baking sheet and toast for 10-13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes.
  3. Saute the pepper + onion filling: Add 1/2-1 tablespoon of oil into a large skillet or wok. Cook the onion and peppers over medium heat for about 15-20 minutes, reducing heat if necessary and stirring frequently, until translucent.
  4. Prepare the taco meat: Add 1 3/4 cups cooked lentils (you'll have some leftover) and all the toasted walnuts into a food processor and pulse until chopped (make sure to leave texture). Stir or pulse in the oregano, cumin, chili powder, and salt. Stir in the oil and the water until combined.
  5. Prepare the rest of your vegetable toppings and wash + dry the lettuce wraps.
  6. Assemble: Add a large lettuce leaf onto a plate, top with taco meat, sauteed peppers + onion, and the rest of your desired toppings.
  7. Leftovers can be stored in the fridge in sealed containers to be enjoyed the next couple days. The cashew cream will keep for at least a week in the fridge. Use sour cream leftovers on sandwiches, wraps, stirred into salad dressings, on vegan nachos, or with chili or soup.


1) I used French green lentils in my taco meat because I love their chewy texture, but regular green and brown lentils work too. Do not use red lentils as they are too mushy and don't have the required chewy texture for this recipe.

2) Nut-free taco meat: I haven't tried this yet, but you might want to try subbing the walnuts for 1/2-3/4 cup toasted sunflower seeds. Let us know how it goes if you try it out!

3) My Cashew Sour Cream recipe can be found here.


Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, and Google+

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{ 261 comments… read them below or add one }

OSGMOM June 17, 2014

I can’t wait to whip up a batch of of the Ultimate Taco Wraps! Looks so delicious, healthy, lite and energizing. Perfect for this time of the year :)


Katharine in Brussels January 22, 2015
Recipe Rating:

Made these tonight and they are absolutely delicious. They too helped me get over a non-veggie pregnancy-induced funk. So filling and healthy–these are on my freezer stash menu to make up in quantity this weekend for when baby comes (I’m 35 weeks)!


Kyla September 9, 2015

Did it freeze well?


Anele @ Success Along the Weigh June 17, 2014

I have always been intrigued yet scared to tackle the concept of “walnut meat.” I need to get over myself and dive in! This looks delicious.


Jessica Lauren DeBry January 22, 2015
Recipe Rating:

Anele, it’s almost ridiculous how “meaty” this walnut meat tastes. Try it!! I give it 5 stars. :)


Lauren June 17, 2014

Oh my goodness this looks so delicious and fresh!! I had the same craving (even though I’m not pregnant…) for vegetables this week. I think I bought just about every vegetable the grocery store had to offer. These look like an excellent way to use up the veggies overflowing from my fridge! Side note: I made your chakra Caesar salad to pack for lunch today. The croutons almost didn’t make it to the salad. They’re SO YUMMY!!


Angela (Oh She Glows) June 17, 2014

Glad you enjoyed them Lauren! I know what you mean…we always eat them straight from the pan. Maybe a double batch is in order. ;)


Erica { EricaDHouse.com } June 17, 2014

I’ve been looking for meat-free Mexican dishes that would satisfy my carnivore boyfriend. This looks perfect!


Millie l Add A Little June 17, 2014

This looks amazing Angela! Perfect for summer in the light summery wraps!


Terri June 17, 2014

OMG, OSG these look so delish. I’ve been a little bit of a food rut myself (too much same old, same old). I think I will come flying out of the rut with these bad boys.


Maureen June 17, 2014

These look amazing! Definitely pinning this recipe!


Emily @ It Comes Naturally Blog June 17, 2014

There is something so satisfying about making a mess while eating! And something I should learn NOT do when I am eating at work ;-) Love the walnut taco meat!


Chelsea@TableForOne June 17, 2014

Yum!! I am the same way…veggie cravings for days. I love stuffing as many veggies as I can into any dish I make. These will definitely be going on the menu.


Medha June 17, 2014

Oh my god, these look amazing! Love the lentil/walnut combo, I’m definitely going to have to make these ASAP :)


Abby @ The Frosted Vegan June 17, 2014

How have I not made walnut taco meat before?! I can’t wait to make these!!


Kiri June 17, 2014

Vegan tacos – be still my heart! Can’t wait to try these this week.


Gourmet Getaways June 17, 2014

This is my perfect health snack! No guilt! Thanks for sharing!

Gourmet Getways


Polly @ Tasty Food Project June 17, 2014

These taco wraps looks like such a delicious and refreshing snack! That cashew sour cream also looks amazing. I’m always looking for new healthy snacks. Thanks for sharing!


Jill June 17, 2014

Yum! It’s almost lunch time and now I’m starving. Wish I had these to eat instead of my boring salad. I recently made the cashew sour cream and it was so amazing!


Kristen @ Vitamin K Girl June 17, 2014

Love anything that includes lentils! Great idea!


Erin June 17, 2014

These look so delicious. I’m a vegetarian, but I’ve never tried making fake “meat”… this looks like the perfect recipe to start with!


Jackie @ Your Own Healthy June 17, 2014

These look amazing!!


Crystal June 17, 2014

I just found out Sunday that baby #3 is on the way and the cravings have already started. All I want right now are massive amounts of veggies. These look so good. I think I’ll scrap my menu plan and make these tonight.


Angela (Oh She Glows) June 17, 2014

congrats Crystal! :)


Christabel June 17, 2014

I don’t know how the heck you stop to take so many photos without stuffing food in your face! :)
I can’t wait to try this.


Sammi @Sammi Sunshine June 17, 2014

My mouth is seriously watering right now! And I’m intrigued with the cashew sour cream… I’ve never heard of it but I want it on everything! Hahaha


Alex @ Kenzie Life June 17, 2014

I’ve been craving lentils recently so this recipe comes at the perfect time!


Averie @ Averie Cooks June 17, 2014

Five++ years ago, one of the very first 3 or 4 blog posts I ever wrote was raw vegan taco nut ‘meat’. Seeing this totally takes me back to a lifetime ago – thanks for the trip down memory lane :) And your nut meat is gorgeous and the lighting here is just stunning! Pinned


HappyForks June 17, 2014

Great alternative for salads! Lentils and walnuts are absolutely perfect and healthy duo. Full of fiber and omega-3. We can’t find it in ‘real’ meat. It’s a dish which everyone should try, not only vegan and vegetarian.


Ari / The Diva Dish June 17, 2014

Amazing! I love the drizzle of cashew sour cream!


Kelly June 17, 2014

These look and sound amazing, yum!

xx Kelly


Angela @ Eat Spin Run Repeat June 18, 2014

These look great Ange, and I LOVE your taco meat recipe! I’d probably top mine with salsa because I’m a huge salsa junkie. I’m sure your baby bump is loving all of this nutritional goodness! :)


Ceara @ Ceara's Kitchen June 18, 2014

These look fantastic! I love the idea of a lettuce taco wrap! Nothing beats the taste and crunch of fresh summer veggies! Can’t wait to try this and your lentil walnut taco meat!


lauren June 18, 2014

I love how beautiful you made this look! I’ve been craving veggies recently, the more I have the more I want! But not everyone feels that way so I think we’ll be trying to for dinner tonight, how could anyone complain with such great flavors?


Ella June 18, 2014

OMG YUM. We tried Lentil Taco Meat (from the cookbook Isa Does It) for the first time last week and we are SOLD. Such a satisfying texture! Can’t wait to see how great it tastes with the addition of walnuts and cashew sour cream… Thanks for sharing!


Christina June 18, 2014

I need this in my life NOW! I absolutely love using walnuts as taco filling, I love how you can flavor the walnuts however to suit personal taste. Thank you for another scrumptious recipe!


Sarah @ Making Thyme for Health June 18, 2014

This is certainly sparking my craving for veggies! They look amazing and are perfect for summer!


Caitlin June 18, 2014

I’m literally eating these right now. SO delicious, fresh, and satisfying!


char eats greens June 18, 2014

Veggie craving approved, for sure!! I made something similar to this a few weeks back but I did tempeh taco “meat” and wrapped it in collard greens. I don’t know why I haven’t done that before, but it was delicious. I need to add that to my summer rotation…or this ;)!!


Sarah @ People,Places&Plates June 18, 2014

I made the lentil ‘meat’ last night for dinner and it was delicious! I only had split green peas on hand but those worked really well too!


Sarah Broadfoot June 18, 2014

Just made these for lunch. They were absolutely fabulous. Although, I have made almost all the recipes on this blog and have never been disappointed! These are a real favorite though just like the lentil walnut burgers!


Megan June 18, 2014

Making these for dinner tonight. Everyone loves taco night, especially when it’s healthy!


Sab June 18, 2014

Hi Angela,
How long will the Sour Cream keep in the fridge?


Mai-Lis @ A Sunshiny Day June 18, 2014

Ok, now I’m craving veggies! These look SO good!


Katie M June 18, 2014

If I don’t have a food processor for the taco lentil-walnut meat, would it still work if I minced it all by hand?
Since the organic lettuce in my garden is just ready to harvest, I’m making this recipe ASAP!


Kim August 11, 2014

I just made the taco “meat” using sunflower seeds instead of walnuts and it tasted fantastic!! The only thing I would do different next time, is pulse the seeds a little bit first-before adding the lentils. When putting them in the processor together, the seeds stayed mostly whole, while the lentils mixed to a good texture. I didn’t want to ruin that by pulsing more. Will definitely make this again- might even try the walnuts!
Lucky me- left over taco salad tomorrow!! :)


Charlene January 29, 2015

Kim – Thanks for the review of substituting the walnuts for sunflower seeds. I’m pretty sure I’m allergic to walnuts though I would love to try them in this dish. Making these this week. We’re definitely not vegan but look forward to incorporating more and more plant-based dishes into our diet. Thanks Angela!


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