Beef Free Thai-Style Larb Lettuce Wraps

Total time35 min

Prep time20 min

Cook time15 min

Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps are the kind of dish that disappears fast at any table. Ground pork is cooked until golden and fragrant, then tossed in a punchy dressing of coconut aminos, fresh lime juice, ginger, and turmeric — no soy sauce, no fish sauce, just clean, vibrant flavor. Once the meat cools slightly, a generous handful of fresh mint, cilantro, and basil gets folded in, turning every bite into something genuinely aromatic and alive. Crisp butter lettuce cups do the heavy lifting as edible vessels, keeping things light and naturally low-carb without any extra effort. For anyone avoiding beef, ground pork is a fantastic stand-in here — it picks up the citrusy, spiced dressing beautifully and stays juicy without being heavy. Thin cucumber slices and extra lime wedges on the side add a cool, refreshing contrast that makes the whole platter feel like something you'd order at a great Thai restaurant. This one is weeknight-easy but impressive enough to serve to guests.

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Ingredients

4 servings

For the larb

1 lb ground pork
2 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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3 tbsp fresh lime juice (from about 2 limes)
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
½ tsp fine sea salt
1 tbsp coconut oil
4 scallions, thinly sliced (green parts only)
½ cup fresh mint leaves, roughly torn
½ cup fresh cilantro leaves and tender stems, roughly chopped
2 tbsp fresh basil leaves, roughly torn
1 small shallot, very thinly sliced

For serving

1 head butter lettuce, leaves separated and washed
1 small cucumber, thinly sliced (optional)
lime wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the coconut aminos, lime juice, grated ginger, turmeric, and salt until combined. Set aside.
2
Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a spoon, until no pink remains and the meat is cooked through, reaching an internal temperature of 160°F (71°C), about 7–9 minutes.

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