Vegetarian Thai-Style Larb Lettuce Wraps

Total time35 min

Prep time20 min

Cook time15 min

Vegetarian Thai-Style Larb Lettuce Wraps

Crisp butter lettuce cups get piled high with a herb-packed filling that's bright with lime juice, fresh ginger, and a savory coconut aminos dressing. Torn mint, cilantro, and basil bring a fragrant, garden-fresh lift, while thinly sliced shallot and scallion greens add sharp bite in every wrap. The turmeric and ginger warm things up with a subtle earthiness, balancing the citrusy tang beautifully. Cool cucumber slices and extra lime wedges on the side make this a light, refreshing way to eat with your hands. It's a vibrant, texture-packed dish that fits neatly into a vegetarian spread without feeling like an afterthought. Serve it as a starter or main — either way, it disappears fast.

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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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