Cinnamon Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps deliver everything you want from a Thai-inspired larb — tangy lime, savory pork, and a generous handful of fresh mint, cilantro, and basil that make each bite feel alive. The dressing comes together with coconut aminos, fresh ginger, and turmeric, so the depth of flavor here comes entirely from real, whole ingredients rather than any spice blends that might sneak in unwanted additions. For anyone navigating a sensitivity to cinnamon, that's actually a bigger concern than it sounds — many store-bought sauces, spice mixes, and even some Asian-inspired condiments contain it, but every component in this recipe is straightforward and easy to verify. Ground pork cooks up quickly in coconut oil, soaks in the tangy dressing, and then gets tossed with the herbs off the heat so everything stays vibrant and fresh. Butter lettuce cups make the perfect vehicle — cool, crisp, and just sturdy enough to hold a generous scoop of the warm, fragrant filling. A few slices of cucumber and an extra squeeze of lime at the table round it all out beautifully. This is the kind of dish that feels impressive enough for guests but easy enough to pull off on a weeknight without breaking a sweat.
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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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