Caffeine Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps are the kind of dish that feels like a restaurant meal but comes together in a single skillet. Ground pork gets cooked until golden, 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. The real magic happens off the heat, when a generous handful of fresh mint, cilantro, and basil gets folded into the warm meat, perfuming every single bite. Crisp butter lettuce cups hold everything together and make this naturally hand-held and fun to eat. Since every ingredient here is naturally free of stimulants — no tea, coffee, chocolate, or cola-derived components anywhere in the recipe — this is a genuinely worry-free option for anyone keeping a close eye on their intake. Serve it with thin cucumber slices and an extra squeeze of lime for a little cooling contrast against the warm, savory pork. It's light enough to feel like a starter but satisfying enough to anchor a full weeknight dinner.
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Learn more →Ingredients
4 servings
For the larb
- 1 lb ground pork
- 2 tbsp coconut aminos
- 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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