Vegan Thai-Style Larb Lettuce Wraps

Total time35 min

Prep time20 min

Cook time15 min

Bright lime juice, grated ginger, and a hit of turmeric come together in a tangy dressing that soaks into every bite of this herb-loaded filling, while scallions and thinly sliced shallot add sharp, savory depth. A generous toss of fresh mint, cilantro, and basil keeps things vibrant and fragrant, the kind of dish that tastes like summer no matter the season. Everything gets piled into crisp butter lettuce cups, so each wrap delivers a satisfying crunch alongside all that punchy, citrusy flavor. Cool cucumber slices and extra lime wedges on the side round it out perfectly for dipping and squeezing. It's a fast, fresh dinner that comes together in one skillet and one bowl, with minimal cleanup and maximum flavor. This one's a genuinely great pick for a plant-based table, easy to make ahead and serve family-style for a casual weeknight meal or a laid-back get-together.

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Ingredients

4 servings

For the larb

1 lb ground pork
CHi Organic Plant-Based Ground Pork Original Hungry Planet Plant-Based Ground Pork, Vegan Omnipork Ground Plant-Based Prok-Style Ground
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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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