Larb Gai Lettuce Wraps

About this meal

A low-carb, protein-rich Thai minced chicken salad served in fresh lettuce leaves, seasoned with lime, chili, fish sauce, and herbs for a zesty, savory dinner.

Ingredients

• Ground chicken breast — 250g
• Romaine or butter lettuce leaves — 8-10 leaves
• Red onion — 1/4 cup, thinly sliced
• Fresh mint leaves — 1/4 cup, chopped
• Fresh cilantro — 1/4 cup, chopped
• Green onions — 2, chopped
• Lime juice — 2 tablespoons
• Fish sauce — 1 tablespoon
• Toasted rice powder — 1 tablespoon (optional, for texture)
• Thai chili flakes — 1/2 teaspoon (adjust to taste)
• Garlic — 2 cloves, minced
• Ginger — 1 teaspoon, grated
• Cucumber — 1/2, thinly sliced (for serving)

Steps

1. Heat a skillet over medium heat. Add garlic and ginger, sauté for 1 minute.
2. Add ground chicken and cook, stirring to break apart lumps, until no longer pink.
3. Remove from heat. Stir in fish sauce, lime juice, chili flakes, and toasted rice powder.
4. Add sliced red onion, mint, cilantro, and green onions. Mix well.
5. Spoon the chicken mixture into individual lettuce leaves.
6. Serve immediately, garnished with cucumber slices.