“Chorizo” Lettuce Wraps (Variation)

This is a variation of a recipe created by Marco Borges, Beyonce’s personal trainer.  This version is oil-free and changes out some ingredients to create a Mexican flavor profile.  The original recipe/credit can be found here.

Filling Ingredients

  • 1 c. sliced mushrooms
  • 2/3 c. raw walnuts
  • ¼ c. sun dried tomatoes (dried, not in oil – soak in warm water for 10 minutes then drain and chop)
  • ½ t. minced garlic
  • 1/t. ground cumin
  • ½ t. sweet paprika
  • ¼ t. fresh ground black pepper
  • Pinch cayenne pepper
  • ½ t. salt

Wrap and toppings

  • 1 head butter lettuce
  • ½ c. corn kernels
  • ¼ cup sliced cherry tomatoes
  • ½ c avocado sliced
  • shredded purple cabbage
  • Fresh cilantro
  • Fresh lime slices
You can use any mushroom to make the plant-based chorizo lettuce wraps. 


  1. Place filling ingredients in food processor and pulse until ingredients are fully incorporated and become the texture of ground “meat”.
  2. Transfer mixture to a dry, non-stick pan on medium high heat and cook for five minutes, stirring regularly. No oil is needed in the pan.
  3. Top lettuce leaves with mixture and garnishes. Serve with fresh lime slices.


ingredients chorizo wraps
Simple, fresh and colorful plant-based ingredients give a “meaty” texture and lots of flavor to the plant-based wrap.
plant based chorizo lettuce wraps
Top your wrap with avocado, corn, tomatoes, purple cabbage or any favorite topping.  Add lime and cilantro for a Mexican flavor profile.