plant-based mushroom chorizo lettuce wraps

Plant-based Mushroom Chorizo Lettuce Wraps

  • Author: Caroline
  • Prep Time: 5 min
  • Cook Time: 10 min
  • Total Time: 15 minutes
  • Yield: 4 servings (8 total lettuce wraps) 1x


These plant-based mushroom chorizo lettuce wraps will leave you feeling satisfied and content. Packed with flavor and nutrition, and done in just 15 minutes! The perfect speedy weeknight meatless meal.



For the Lettuce Wraps:

  • 1 package romaine lettuce cups
  • 1 package Beyond Sausage
  • fresh pico de gallo
  • 23 cupsĀ  bella mushrooms, sliced
  • 1 TBSP olive oil
  • 1/2 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp garlic

For the Avocado Cilantro Sauce:

  • 1 avocado
  • 1 tsp olive oil
  • 1 bunch fresh cilantro
  • juice of 1 lime
  • 1/4 tsp garlic powder
  • 2 TBSP mayonaise
  • salt and pepper, to taste
  • hot water to thin (if necessary), start with 1 tsp


  1. Add sliced mushrooms to saute pan with the tablespoon of olive oil and season with paprika, black pepper, salt, and garlic powder. Cook on medium-high heat, without moving, until browned on one side, about 3 to 5 minutes. Stir, then cook for another 3 to 5 minutes or until mostly golden brown on all sides. Season to taste with additional salt and pepper as needed.
  2. Take mushrooms out of pan and set to the side. In the same pan (add more olive oil if needed), add crumbled sausage links and heat on medium-high heat for about 6 minutes, turning frequently. Once cooked, set aside.
  3. To make the sauce, add all ingredients to a small blender or food processor and process until smooth and creamy throughout. Add hot water to thin if necessary, starting with just 1 tsp.
  4. Assemble lettuce wraps: top each romaine cup with desired amount of mushrooms, sausage, pico de gallo, and drizzle with avocado aioli. Top with additional cilantro if desired. Makes about 8 lettuce cups. Enjoy!

Keywords: plant-based chorizo lettuce wraps, meatless chorizo mushrooms lettuce tacos