Hazelnut 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 any table. Ground pork gets cooked until golden and fragrant, then tossed in a punchy dressing of coconut aminos, fresh lime juice, ginger, and turmeric that brings everything to life. The real magic happens off the heat, when a generous handful of mint, cilantro, and basil gets folded through the warm meat — the herbs stay vibrant and fresh rather than wilting into the background. Crisp butter lettuce cups make the perfect vessel, giving you that satisfying crunch with every bite. For anyone navigating tree nut allergies, this recipe is naturally worry-free — every ingredient is straightforward, with no nut-based sauces, pastes, or oils hiding in the mix. Coconut aminos step in as a soy-free, clean-label alternative to traditional fish sauce or soy sauce, so the flavor stays complex without any ingredient second-guessing. These wraps work beautifully as a light weeknight dinner or a crowd-pleasing appetizer spread.
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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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