Pecan Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps are the kind of meal that feels both light and deeply satisfying at the same time. Ground pork gets cooked until golden, then tossed in a punchy dressing of coconut aminos, fresh lime juice, ginger, and turmeric — no fish sauce or soy required, just clean, vibrant ingredients that do all the heavy lifting. Once the meat cools slightly, a generous handful of fresh mint, cilantro, and basil gets folded in, turning every bite into something fragrant and alive. Crisp butter lettuce cups hold everything together and double as the perfect edible vessel, making this a naturally low-fuss, no-utensil-required kind of dinner. Tree nut allergies can make Thai-inspired dishes tricky since crushed nuts often show up as a finishing garnish, but this recipe skips them entirely without sacrificing any of the texture or complexity you'd expect. Thin cucumber slices and extra lime wedges on the side round out the spread and let everyone customize their own wraps at the table. It's a crowd-pleaser that comes together in one skillet and tastes like something you'd order at a restaurant — except you made it yourself.
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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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