Thai Larb Lettuce Wraps
Serves
4
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
For the dressing:
⅓ cup (80ml) fresh lime juice
2 tbsp. fish sauce
2 tbsp. coconut sugar
1 tsp. sriracha sauce
⅓ cup (80ml) fresh lime juice
2 tbsp. fish sauce
2 tbsp. coconut sugar
1 tsp. sriracha sauce
For the wraps:
1 tbsp. coconut oil
1 ½ lbs. (680g) ground chicken breast
2 shallots, chopped
2 tbsp. lemongrass, thinly sliced
2 kaffir lime leaves, thinly sliced
1 red chili, sliced
1 garlic clove, sliced
2 tsp. fish sauce
1 tsp. salt
12 romaine lettuce leaves
4 tbsp. cilantro, to serve
1 tbsp. coconut oil
1 ½ lbs. (680g) ground chicken breast
2 shallots, chopped
2 tbsp. lemongrass, thinly sliced
2 kaffir lime leaves, thinly sliced
1 red chili, sliced
1 garlic clove, sliced
2 tsp. fish sauce
1 tsp. salt
12 romaine lettuce leaves
4 tbsp. cilantro, to serve
Nutrition
(Per Serving)
Calories
305
Fats
9 g
Protein
41 g
Carbs
17 g
Instructions
- Make the dressing by combining all the dressing ingredients together in a small bowl. Set aside.
- Heat the oil in a large heavy nonstick skillet over a medium/high heat. Add the ground chicken, shallots, lemongrass, lime leaves, chili and garlic and sauté, breaking the chicken up into small pieces with the back of a spoon, until the chicken is starting to turn golden brown and is cooked through. Season with salt, add the fish sauce and mix well then take off the heat.
- Divide the chicken between lettuce leaves, garnish with cilantro and drizzle the dressing over. Serve immediately.