Lactose 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, warm turmeric, fragrant ginger, and a generous pile of fresh mint, cilantro, and basil folded right into savory ground pork. The whole dish comes together in a single skillet, making cleanup almost as satisfying as the meal itself. Because the dressing is built from coconut aminos and fresh citrus rather than any dairy-based sauces, there's nothing here that will cause trouble for anyone avoiding lactose — no hidden butter, no creamy finishing sauce, just clean, vibrant ingredients doing all the heavy lifting. Coconut oil gives the pork a subtle richness as it cooks, and the coconut aminos–lime dressing soaks into the meat beautifully, leaving every bite deeply seasoned and a little glossy. Spooned into crisp butter lettuce cups, the larb becomes a handheld meal that feels light but genuinely satisfying. Tuck in a few cucumber slices for extra crunch and squeeze a lime wedge over the top right before you eat — it makes a real difference. This is the kind of recipe that looks impressive on a platter but is honestly low-effort enough for a busy weeknight.
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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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