Rye Free Thai-Style Larb Lettuce Wraps

Total time35 min

Prep time20 min

Cook time15 min

Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps deliver everything you want from a great larb — tangy lime, warm turmeric, fragrant ginger, and a generous handful of fresh mint, cilantro, and basil folded right into the pork. The dressing comes together in seconds with coconut aminos and fresh lime juice, giving the meat a savory-citrusy coating that smells absolutely incredible as it hits the hot skillet. Because every ingredient here is naturally grain-free, there's no need to audit labels or swap anything out — the dish is just clean and delicious by design. Butter lettuce cups make the perfect edible vessel, keeping things light and crisp while holding the warm, juicy filling without falling apart. A few thin slices of cucumber tucked alongside add a cool, refreshing contrast that balances the heat of the pan. This is the kind of recipe that looks impressive on a platter but comes together in under 20 minutes on a weeknight, making it as practical as it is crowd-pleasing.

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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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