• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cilantro Parsley
  • Home
  • Recipes
    • Dinner
    • Sides
    • Appetizer
    • Instant Pot & Slow Cooker
  • Subscribe
  • Contact
  • Subscribe
  • Approachable Mexican, Latin and Italian Recipes
  • Modern Sidebar
  • Recipe Box
  • Shop
  • About Me
  • Privacy Policy
menu icon
go to homepage
  • Recipe Box
  • Subscribe
  • About Me
  • Instagram
  • Español
  • Shop My Recipes
  • Videos
  • Privacy Policy
subscribe
search icon
Homepage link
  • Recipe Box
  • Subscribe
  • About Me
  • Instagram
  • Español
  • Shop My Recipes
  • Videos
  • Privacy Policy
×

Home » Recipes » Recipes

Avocado Lettuce Wraps with Walnut Salad Dressing

Published: Feb 14, 2023 by Maxine Dubois · This post may contain affiliate links Leave a Comment

Jump to Recipe·Print Recipe

This Avocado Lettuce wraps with Walnut Salad Dressing is an old Mexican style recipe similar to Chiles en Nogada but vegetarian.

This Avocado Lettuce wraps with Walnut Salad Dressing is an old Mexican style recipe similar to Chiles en Nogada but vegetarian.

These lettuce wraps are so delicious and can be made in under 30 minutes. The lettuce boils for a couple of minutes to make them piable. The "Nogada" sauce is a traditional Mexican sauce made with nuts, bread, and cheese. This recipe dates back to the 1500s, around the time Spain colonized Mexico.

If you love this recipe, feel free to try my Chiles en Nogada or my Cream Cheese stuffed Poblano Peppers.

Jump to:
  • Why you will love this recipe
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Top tip
  • Avocado Lettuce wraps with Walnut Salad Dressing Recipe
  • Food safety

Why you will love this recipe

Versatile: The boiled lettuce has a very neutral taste so feel free to add more than avocado in the filling.

Full of flavor: The nogada sauce is the best part of this recipe. It is a sauce made out of nuts, bread and queso fresco, and it gives the wraps such a delicious flavor.

Great for warm weather: I love eating these in the summer time.

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

  • Romaine
  • Avocados
  • Walnuts
  • Almonds
  • Bread
  • Queso fresco
  • Garlic

See recipe card for quantities for these Avocado Lettuce Wraps with Walnut Salad Dressing.

Instructions

See video below for step by step instructions.

In a blender, add the nuts, almonds, wet bread, cheese, garlic, salt and ½ cup water. Blend and add more water if necessary, but making sure to keep the sauce thick. 

In a blender, add the nuts, almonds, wet bread, cheese, garlic, salt and ½ cup water. Blend and add more water if necessary, but making sure to keep the sauce thick. 

Bring water to a boil. Salt the water generously. Add the lettuce until the lettuce becomes bendy. Use tongs to slowly keep pulling out the leaves and they come off easily from the stem. Add them in a strainer. It should take about 4-6 minutes. 

Bring water to a boil. Salt the water generously. Add the lettuce until the lettuce becomes bendy. Use tongs to slowly keep pulling out the leaves and they come off easily from the stem. Add them in a strainer. It should take about 4-6 minutes. 

Lay a leaf flat on a surface and add the diced avocado on it. Season with salt. Roll the lettuce into the shape of an egg roll. Repeat with the rest. 

Lay a leaf flat on a surface and add the diced avocado on it. Season with salt. Roll the lettuce into the shape of an egg roll. Repeat with the rest. 

Add the lettuce wraps on a plate. Pour the “nogada” sauce over the wraps and enjoy. 

Add the lettuce wraps on a plate. Pour the “nogada” sauce over the wraps and enjoy. 

Hint: Do not over-boil the lettuce. It shouldn't take too long until the leaves are pliable.

Substitutions

Romaine: I used romaine lettuce but you can use iceberg or butter lettuce as well.

Avocados: I love stuffing these in avocado for that good fat and protein. Feel free to use any other ingredients for the filling like sliced mango, edamame, or hummus.

Nuts: The combination of walnuts and almonds are perfect for this recipe. You could use cashews as well. You can buy already peeled almonds, but if you buy regular, you can boil them and peel them yourself.

Bread: You can use Kaiser bread or ciabatta bread, as long as it is stale.

Cheese: I used queso fresco but you can use ranchero cheese as well. I have seen some people use feta cheese, but remember feta is very salty. You won't need to add salt into the mix.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

  • Spicy - add chili pepper flakes into the blender for a nice spicy kick.
  • Deluxe - add other ingredients for the filling like sliced mango, edamame, or hummus.

Check out my Air Fried Jalapeño Poppers.

This Avocado Lettuce wraps with Walnut Salad Dressing is an old Mexican style recipe similar to Chiles en Nogada but vegetarian.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality.

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Add the bread little by little until you get a nice thick consistency. You may need to use more or less. If it's too thick, add water.

YouTube player
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Avocado Lettuce wraps with Walnut Salad Dressing Recipe


  • Author: Maxine Dubois
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
Print Recipe
Pin Recipe

Description

This Avocado Lettuce wraps with Walnut Salad Dressing is an old Mexican style recipes similar to Chiles en Nogada but vegetarian.


Ingredients

Scale
  • 1 head romaine lettuce
  • 2 avocados, diced
  • ⅔ cup walnuts
  • ⅔ cup peeled almonds
  • ¼ cup chopped stale kaiser bread, soaked in water
  • ⅔ cup queso fresco or ranchero, crumbled
  • ½ garlic clove

Instructions

  1. In a blender, add the nuts, almonds, wet bread, cheese, garlic, salt and ½ cup water. Blend and add more water if necessary, but making sure to keep the sauce thick. 
  2. Bring water to a boil. Salt the water generously. Add the lettuce until the lettuce becomes bendy. Use tongs to slowly keep pulling out the leaves and they come off easily from the stem. Add them in a strainer. It should take about 4-6 minutes. 
  3. Lay a leaf flat on a surface and add the diced avocado on it. Season with salt. Roll the lettuce into the shape of an egg roll. Repeat with the rest. 
  4. Add the lettuce wraps on a plate. Pour the “nogada” sauce over the wraps and enjoy. 
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Mexican

Did you make this recipe?

Tag @cilantro.parsley on Instagram and hashtag it #cilantroparsley

Food safety

  • Cook to a minimum temperature of 165 °F (74 °C)
  • Do not use the same utensils on cooked food, that previously touched raw meat
  • Wash hands after touching raw meat
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

More Recipes

  • Almond Mole Recipe (Mole Almendrado)
  • Creamy Shrimp in Coconut Sauce Recipe
  • Mexican Croissant Recipe (Cuernitos Pan Dulce)
  • Rosca de Reyes Recipe (Three Kings Bread)

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi, I'm Maxine!

I am a Mexican American recipe creator & food blogger dedicated to cultivating the cooking experience. I love Latin recipes and inspiring you to cook them by incorporating videos to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

More about me →

Popular

  • Mexican Conchas Recipe (Pan Dulce)
  • Mexican Mole Rojo Sauce Recipe
  • Spicy Crab Mexican Recipe
  • Mexican Rabbit Recipe
  • Mexican Chicken Mole Sauce Recipe
  • Pork in Peanut Sauce (Encacahuatado)
  • White Bean Arugula Salad Recipe
  • Mexican Bunuelos Recipe

Find my recipes in Spanish here.

Copyright © 2023 Cilantro Parsley on the Foodie Pro Theme