Oats 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, then tossed in a punchy dressing of coconut aminos, fresh lime juice, ginger, and turmeric — no soy sauce, no grain-based sauces, nothing that could sneak in unwanted ingredients. The real magic happens off the heat, when a generous handful of fresh mint, cilantro, and basil gets folded through the warm meat, turning every bite into something fragrant and alive. Crisp butter lettuce cups do the work of a wrap without any bread or grain in sight, making this naturally free from oats and anything like them. It's one of those recipes that feels impressive but comes together in under 20 minutes with a single skillet. Serve with thin cucumber slices and an extra squeeze of lime, and you've got a light, satisfying meal that doesn't compromise on flavor for a single second.
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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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