Wheat Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps deliver everything you want from a classic Thai larb — tangy lime, warm ginger, golden turmeric, and a generous pile of fresh mint, cilantro, and basil folded through savory ground pork. The secret to keeping this dish completely free of wheat is swapping out traditional soy sauce for coconut aminos, which brings that same deep, umami-rich backbone without a drop of gluten or grain. No specialty flours, no tricky substitutions — just clean, naturally wheat-free ingredients that come together in one skillet. The pork gets cooked through and then tossed in the coconut aminos and lime dressing right in the pan, so every bite is juicy and well-seasoned. Crisp butter lettuce cups stand in as the wrap, making this a naturally light but genuinely satisfying meal. A handful of sliced cucumber adds cool crunch alongside, and a squeeze of fresh lime at the table ties everything together. This is the kind of weeknight dinner that feels like a restaurant order — fast, fresh, and absolutely worth making again.
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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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