The first time I made these wraps, my son said, “Mom, that looks like a rainbow”. Something about it was so endearing, and so, the rainbow lettuce wrap was born! I’ve said it before and I’ll say it again: Gluten-free doesn’t have to be boring. With nutritious, simple ingredients and a cute name like “rainbow lettuce wraps”, it’s hard not to enjoy.

Earlier in the week, I made some of my favorite refried black beans.  These meatless lettuce wraps are great for your vegan friends! I love having the prepped ingredients on hand so I can easily make myself a rainbow wrap for lunch.

I love being able to tell the exact ingredients in my food. That’s why I love wraps like these! All you have to do is take a look and you can pick out nearly every ingredient used in its whole food form. Whole foods for the win!

There you have it!  I hope you enjoy these as much as I do. Happy cooking!


These gluten-free, colorful lettuce wraps are great for an easy lunch or dinner option.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Servings 6 People
Calories 195 kcal


  • 2 sweet potatoes chopped
  • 2 cloves garlic minced
  • 3/4 teaspoon cumin seasoning
  • 2 Tablespoon extra virgin olive oil
  • pinch of sea salt
  • 1 cup black beans You can buy these canned or make them yourself using dry beans. I love making refried black beans for wraps. Check out my recipe for refried black beans in the beginning of the post!
  • A handful of grape tomatoes chopped
  • romaine lettuce hearts washed well and dried (I was able to get 12 lettuce wraps off what I had on hand. The servings may differ depending on the size of the lettuce pieces).
  • 1/2 avocado diced- for optional topping
  • cilantro chopped- for optional topping


  • Preheat oven to 425 degrees F. Mix sweet potatoes, cumin, salt, and minced garlic in a bowl. Drizzle olive oil over the mixture and toss to coat well. Pour mixture onto a cooking sheet and roast, in the oven, turning frequently until the sweet potatoes are golden brown- roughly 30 to 35 minutes. (
    If you'd like to lightly cook your tomatoes, toss them with a little oil and throw these in for the last 10 minutes! Otherwise, keep them raw to add later on).
  • While sweet potatoes are roasting, prepare the black beans as needed.
    If you have a can of black beans, heat on stove on low-medium heat so they're fresh for the wraps.
    (PS- I love using refried black beans. You can heat a can of beans on the stove and them mash them or put them into a food processor, along with a pinch of sea salt, to give them that refried-bean texture goodness).
  • Wash the romaine hearts well and set them to dry on the side.
  • Once roasted, remove the sweet potato mixture from the oven and set aside to cool just slightly.
    Smear refried black beans (or spoon black beans), across a piece of lettuce, then spoon on some of the sweet potatoes.
    If tomatoes haven't been added already in the roasting process, now's a great time to top the wraps with the tomato, avocado, and cilantro.


Keyword gluten-free, lettuce wrap