Legume Free Thai-Style Larb Lettuce Wraps

Total time35 min

Prep time20 min

Cook time15 min

Legume Free Thai-Style Larb Lettuce Wraps

Bright, herby, and packed with bold Southeast Asian flavor, these lettuce wraps bring the vibrant spirit of Thai larb to your table with zero fuss. Ground pork gets cooked until golden and fragrant, then tossed in a punchy dressing of coconut aminos, fresh lime juice, ginger, and turmeric that soaks right into the meat. The real magic happens off the heat, when a generous handful of fresh mint, cilantro, and basil gets folded through the warm pork, turning every bite into something genuinely aromatic and alive. Crisp butter lettuce cups do double duty as both vessel and refreshing contrast, keeping things light while still feeling satisfying. For anyone navigating a legume-free lifestyle, this recipe is a natural fit — there are no soy sauce swaps to worry about, no hidden bean-based pastes, just clean, whole ingredients from start to finish. Thin cucumber slices and extra lime wedges alongside make it feel like a full spread, whether you're serving it as a weeknight dinner or setting it out for guests to build their own wraps.

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Ingredients

4 servings

For the larb

1 lb ground pork
2 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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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