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–+ servings
Chicken Larb Lettuce Wraps

Chicken Larb Lettuce Wraps

Discover the vibrant flavors of Chicken Larb Lettuce Wraps. Easy to make, gluten-free, and perfect for any occasion. Try this tangy, spicy dish today!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/4 cup raw jasmine rice or sticky rice
  • 2 tbsp vegetable oil
  • 3 shallots finely sliced
  • 570 g ground chicken preferably freshly ground
  • 1/2 tsp sugar
  • 2 tbsp fish sauce
  • Juice of 2 limes
  • 1-2 unit Thai bird chilies finely sliced
  • 3 green onions finely sliced
  • 1/4 cup cilantro roughly chopped
  • 1/2 cup fresh mint roughly chopped
  • q.s. salt optional
  • lettuce leaves (butter, bibb, or Boston), washed and dried

Equipment

  • Wok or large skillet
  • Mortar and pestle or spice grinder
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Toaster

Method
 

  1. Toast the rice grains in a dry skillet over low heat for about 10 minutes until golden brown, then grind into a coarse powder.
  2. Heat oil in a wok or skillet over high heat and fry half of the sliced shallots until crispy; remove and set aside.
  3. In the same wok, cook the ground chicken until golden and slightly crispy, then add sugar, fish sauce, and lime juice.
  4. Stir-fry for another minute then add toasted rice powder, chilies, raw shallots, green onions, cilantro, and mint; mix well and cook for one more minute.
  5. Spoon the larb onto lettuce leaves, garnish with fried shallots, and serve.

Nutrition

Calories: 290kcalCarbohydrates: 20gProtein: 30gFat: 12gSaturated Fat: 2gCholesterol: 75mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 1000IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

Toasting the rice is essential for authentic flavor, so don't skip it! You can also prepare the toasted rice powder in advance and store it for up to a month. Adjust the spice level by varying the amount of chilies used. For leftovers, store the larb filling separately from the lettuce. The filling can be kept in an airtight container in the fridge for up to two days, and it's best reheated gently to maintain flavors.
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