Lupin Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps deliver a genuinely exciting meal that feels light without ever tasting like diet food. The ground pork gets cooked down in a skillet and then tossed with a punchy dressing of coconut aminos, fresh lime juice, ginger, and turmeric — a combination that smells incredible and tastes even better. What makes this dish so satisfying is the finishing move: pulling the pan off the heat and folding in a generous handful of fresh mint, cilantro, and basil so the herbs stay vibrant and fragrant rather than wilting into the meat. Crisp butter lettuce cups do double duty as both vessel and texture contrast, giving you that satisfying crunch with every bite. Lupin flour and lupin-derived ingredients have quietly crept into a surprising number of packaged sauces and seasoning blends, but every component here is naturally free of that concern — whole, recognizable ingredients from start to finish. Cucumber slices and extra lime wedges on the side let everyone customize their plate, which makes this just as good for a casual weeknight dinner as it is for feeding a crowd.
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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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