Chicken Larb Lettuce Wraps

Larb is a classic Lao meat salad served at room temperature, making it perfect hot weather food. The seasoning for the meat is spicy; the lettuce wraps are crunchy and light; and serving the dish with raw vegetables or salad offers beautiful contrast. We served Spicy Sesame String Beans as a side dish, and prepared Japanese rice just for our sons to enjoy.

Chicken Larb Lettuce Wraps

This recipe packs a ton of flavor and texture variety into a really simple preparation. It's a delicious spicy and crunchy meal perfect for a hot summer night. In the winter, I imagine a heartier version, serving the chicken larb over a scoop of Japanese rice with a side salad.
Prep Time15 mins
Cook Time15 mins
Course: Main Course, Salad
Cuisine: Lao, paleo, Thai
Keyword: chicken, dairy-free, gluten-free, sugar-free, wheat-free
Servings: 4
Calories: 172kcal

Ingredients

  • 1 1/4 lb boneless, skinless chicken breast or thighs finely minced with a knife
  • 2 tbsp fish sauce
  • 3 tbsp freshly squeezed lime juice
  • 1 tsp coconut aminos
  • 1/4 tsp crushed dried chile
  • 6 romaine lettuce leaves
  • 1/4 cup green onion minced
  • black and white sesame seeds optional

Instructions

  • Cook the minced chicken: pace it in a pot with water to cover, and bring to a boil over high heat.
  • Turn heat to low, and simmer, stirring occasionally, until chicken is done (a few minutes).
  • In a medium bowl, combine the chicken. fish sauce, lime juice, coconut aminos, and chile. Adjust seasonings to taste.
  • Lay the lettuce leaf on a plate and spoon the chicken mixture into the middle. Top with minced green onions and optional sesame seeds and serve. Enjoy!

Notes

We based this on a recipe from Mark Bittman in The New York Times. We omitted the ground toasted rice from our version to keep it Paleo, though I might add it next time I make this recipe because I think it would add an amazing extra flavor dimension (cook 1/2 cup long-grain rice in a skillet until it’s browned and then grind to a powder in a food processor or grinder).
Fish sauce is also called “nam pla”. You can purchase a gluten-free variety if you are avoiding wheat or gluten.
We used coconut aminos in place of sugar in the recipe. We use it in a lot of Asian recipes to replace soy sauce and sugar. 
My nine-year-old son loves sesame seeds. He had the idea to sprinkle them on to the chicken larb, and it definitely worked! I highly recommend.
 

Subscribe to Our Newsletter

I'll send you weekly meal plans, recipes, and other healthy fun. Your data is kept private and shared only with third parties that make this newsletter possible. Read our Privacy Policy.

Leave a Comment

Your email address will not be published. Required fields are marked *

*