Chicken Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps are the kind of dish that disappears fast at the table. Ground pork gets cooked down in a fragrant coconut aminos and lime dressing spiked with fresh ginger and turmeric, giving every bite a punchy, savory depth that feels anything but ordinary. The real magic happens off the heat, when generous handfuls of fresh mint, cilantro, and basil get folded into the warm meat — the herbs stay vibrant and the whole mixture smells incredible. Crisp butter lettuce cups act as the perfect vessel, keeping things light and fresh while still delivering serious satisfaction. Coconut aminos stand in for traditional soy-based sauces, so the flavor profile stays authentic without any of the usual label-reading stress. A few cucumber slices and an extra squeeze of lime at the table round everything out beautifully. This one is weeknight-easy but impressive enough to serve to guests.
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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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