Eggless Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps deliver that perfect balance of tangy, savory, and fresh in every single bite. The ground pork gets cooked until golden and fragrant, then tossed in a punchy dressing of coconut aminos, fresh lime juice, ginger, and turmeric — no fish sauce or soy required, just clean, vibrant ingredients. Once the meat cools slightly, a generous handful of mint, cilantro, and basil gets folded in, so the herbs stay lively and aromatic rather than wilting into the background. Spooned into crisp butter lettuce cups with optional cucumber slices and a squeeze of extra lime, the whole thing comes together as a light but genuinely satisfying meal. Because the dish relies entirely on whole, naturally egg-free ingredients — no binders, no marinades with hidden additives — there's nothing to swap or second-guess. It's the kind of recipe that feels impressive enough for a dinner party but is honestly easy enough for a busy weeknight. Serve everything family-style and let people build their own wraps for a fun, interactive spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!