Say hello to one of my all-time favorite weeknight dinners: Easy Chicken Larb Lettuce Wraps to Try Today. This dish takes inspiration from classic Thai and Laotian larb, serving up tender, juicy ground chicken dressed in a tangy, savory, and slightly spicy sauce, all tucked into cool, crisp lettuce leaves. Every bite is a harmony of flavors and textures—herbaceous, aromatic, and so refreshing—that you won’t believe how quickly it comes together in your own kitchen. Whether you’re after a healthy appetizer or a light main, this recipe is about to become a regular in your rotation!
Ingredients You’ll Need
The beauty of these Easy Chicken Larb Lettuce Wraps to Try Today is how each simple ingredient packs a punch. Every addition brings either brightness, umami, freshness, or a welcome crunch—making the whole dish truly sing.
- Ground chicken: A lean, juicy protein that soaks up all the bright flavors and stays wonderfully moist in the skillet.
- Vegetable oil: Just a bit helps brown the chicken and carry all the aromatics.
- Garlic cloves: Minced for a bold, fragrant base—don’t skimp, it adds so much depth!
- Shallot: Thinly sliced for subtle onion sweetness in each bite.
- Fish sauce: This is what gives the dish its classic savory depth and authentic Southeast Asian flavor.
- Lime juice: Brings a zingy brightness that perks up every mouthful.
- Soy sauce: Adds a rich, salty undertone; swap for tamari if you need things to be gluten-free.
- Brown sugar or coconut sugar: Balances out the salt and acid with just a hint of sweetness.
- Chili flakes or fresh red chili: For gentle heat—add as much or as little as your tastebuds prefer.
- Fresh mint leaves: Chopped for a blast of cool, herbal freshness.
- Fresh cilantro: Brings color and a punchy, citrusy note.
- Green onions: Sliced for a mild crunch and sharpness.
- Toasted rice powder (optional): For an authentic nod, it adds subtle nutty aroma and texture.
- Butter lettuce or romaine: The final touch, perfect as sturdy, crunchy cups that hold every flavorful bite.
How to Make Easy Chicken Larb Lettuce Wraps to Try Today
Step 1: Brown the Chicken
Start by heating the vegetable oil in a large skillet over medium-high heat. Once it shimmers, add the ground chicken. Break up the meat with a spatula and let it cook until any pinkness is gone and the edges begin to get a little golden, about 6 to 7 minutes. This step is all about building those tasty, caramelized bits that make every bite irresistible.
Step 2: Add Aromatics
Next, sprinkle in your minced garlic and sliced shallot. Stir and let them sizzle with the chicken for 2 minutes, just until they’re soft and beautifully fragrant. This duo sets the savory stage and makes your kitchen smell amazing.
Step 3: Whisk and Pour the Sauce
In a small bowl, whisk together the fish sauce, lime juice, soy sauce, and brown (or coconut) sugar until all the sugar dissolves. Pour this zippy dressing right over your chicken mixture, making sure every morsel gets glossy and well-coated. The sauce is the real backbone here, marrying the flavors into a blend that’s savory, tangy, and just sweet enough.
Step 4: Add Herbs and Chili
Now toss in your chili (flakes or fresh), mint, cilantro, and green onions. Give everything a gentle stir so the herbs stay vibrant and the heat infuses throughout. If you’re opting for toasted rice powder, this is its moment to shine—sprinkle it in and fold once more for that unique, nutty crunch.
Step 5: Fill and Serve
Remove the pan from the heat. Spoon the chicken larb mixture generously into waiting lettuce leaves—aim for three per serving. Serve the Easy Chicken Larb Lettuce Wraps to Try Today immediately while everything’s at its peak of freshness. Each wrap should be light enough to eat with your hands, but packed with flavor.
How to Serve Easy Chicken Larb Lettuce Wraps to Try Today
Garnishes
Top your wraps with extra chopped mint, cilantro, and a scattering of toasted rice powder if you have it. Add a few thin slices of fresh red chili or a quick squeeze of lime for extra zing and a beautiful pop of color right before sharing with family or friends.
Side Dishes
These Easy Chicken Larb Lettuce Wraps to Try Today pair especially well with sides like sticky rice, cucumber ribbons, or even a refreshing Thai-style salad. For something extra satisfying, include a bowl of jasmine rice or simply let people assemble their own lettuce cups at the table.
Creative Ways to Present
You can turn serving into a fun, interactive experience: arrange lettuce leaves, the larb mixture, fresh herbs, and toppings buffet-style so everyone can build their own wraps. For entertaining, mini wraps on a platter make a show-stopping appetizer at parties, and the build-your-own setup makes dinner feel like a festive occasion any day of the week.
Make Ahead and Storage
Storing Leftovers
Keep any remaining cooked chicken larb mixture in an airtight container in the refrigerator for up to 3 days. For best freshness, store the lettuce leaves and fresh herbs separately—this way, nothing gets soggy and you can assemble wraps on demand.
Freezing
While you can freeze the chicken larb filling (just skip the herbs, adding them fresh later), it’s best enjoyed right after making. If you do freeze, cool the mixture completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating and stirring in new herbs before serving.
Reheating
Reheat the chicken larb mixture gently in a nonstick skillet over medium heat, stirring occasionally until hot. Avoid microwaving the herbs—add those fresh after warming to keep every bite bright and lively. Once hot, pile it back into crisp lettuce cups and enjoy.
FAQs
Can I use ground turkey or another protein instead of chicken?
Absolutely! Ground turkey, pork, or even finely chopped mushrooms all work well in this recipe. The flexibility is part of the magic, but ground chicken remains a wonderful canvas for the classic flavors of Easy Chicken Larb Lettuce Wraps to Try Today.
What if I can’t find toasted rice powder?
You can make it at home by toasting uncooked jasmine rice in a dry skillet, then grinding it in a mortar and pestle or spice grinder. If you skip it, your wraps will still be delicious, but the rice powder does bring a lovely crunch and aroma.
How spicy are these wraps?
It’s totally customizable! Start with less chili if you’re heat-shy, and add more if you love a kick. You can even offer extra chili and lime wedges at the table so everyone can tailor their wrap to their own taste.
Are these Easy Chicken Larb Lettuce Wraps to Try Today gluten-free?
They certainly can be—simply use tamari in place of soy sauce. Double-check your fish sauce as well to make sure it’s gluten-free (most are), and you’re set for a totally gluten-free feast.
How far ahead can I prepare the ingredients?
You can chop the garlic, shallots, herbs, and prep the lettuce leaves a few hours ahead—store separately in airtight containers in the fridge. Cook the chicken larb mixture fresh for the best flavor, but you can also make the filling up to a day ahead if needed.
Final Thoughts
If you’re looking for something speedy, fresh, and full of lively flavors, don’t wait another day to try these Easy Chicken Larb Lettuce Wraps to Try Today. They’re a surefire crowd-pleaser and a rewardingly light choice, whether for a solo lunch or a shared dinner with friends. Give them a whirl and watch them disappear!
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Easy Chicken Larb Lettuce Wraps to Try Today Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Easy Chicken Larb Lettuce Wraps are a delicious and healthy blend of ground chicken cooked with aromatic herbs and spices, wrapped in crisp lettuce leaves. Perfect for a light lunch or appetizer, this Thai-inspired dish is bursting with fresh flavors and textures.
Ingredients
For the Chicken Larb:
- 1 pound ground chicken
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 1 small shallot, thinly sliced
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar or coconut sugar
- 1 teaspoon chili flakes or fresh red chili, finely chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1 tablespoon toasted rice powder (optional, for authentic flavor)
For Serving:
- 1 head butter lettuce or romaine, leaves separated
Instructions
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add ground chicken and cook until fully cooked, about 6 to 7 minutes.
- Add Aromatics: Stir in garlic and shallot, cooking for 2 more minutes until fragrant.
- Make the Sauce: In a small bowl, whisk together fish sauce, lime juice, soy sauce, and sugar. Pour the sauce over the chicken mixture and stir to coat.
- Combine Ingredients: Add chili, mint, cilantro, and green onions to the skillet, mixing gently. Sprinkle in toasted rice powder if using.
- Finish and Serve: Remove from heat and spoon the chicken larb mixture into lettuce leaves. Serve immediately.
Notes
- To make toasted rice powder, toast uncooked jasmine rice in a dry skillet until golden, then grind into a coarse powder.
- Adjust chili to your spice preference.
- This dish pairs well with sticky rice or sliced cucumbers on the side.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Appetizer
- Method: Stovetop
- Cuisine: Thai, Laotian
Nutrition
- Serving Size: 3 lettuce wraps
- Calories: 230
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg
