Thai Chicken Larb Lettuce Wraps (Easy Laab Gai)
Healthy and flavorful Thai-style chicken lettuce wraps flavored with lime, cilantro, sriracha and other spices.
Ingredients
- 4 tablespoons basmati rice
- 1 pound ground chicken breast
- 2 limes, juiced, divided
- ½ shallot, thinly sliced
- 10 cilantro sprigs, finely diced
- 2 green onions, finely diced
- 1 teaspoon sriracha, or sambal oelek
- 5 tablespoons fish sauce
For serving:
- 1 head iceberg lettuce, chopped into large pieces for the lettuce cups
For garnish (optional):
- sriracha, Thai basil, cilantro, lime juice
Instructions
- Heat large skillet on medium-high heat for several minutes. Lower to low heat, then add the rice to the dry skillet. Do not grease the pan.
- Stir constantly until rice is toasted and golden brown, about five minutes. You will see the rice between to "pop" and release a nutty aroma, almost like popcorn.
- Carefully pour rice into food processor, spice grinder or clean coffee grinder, and grind until the rice is reduced into smaller pieces. The smaller, the better. A coarse powder is ideal!
- Return skillet to stove, set to medium heat.
- Add ground chicken and juice of one lime. Do not grease pan. Sauté for about 5 minutes, or until chicken is no longer pink and is crumbling.
- Remove skillet from heat. Add remaining lime juice, shallot, cilantro, green onions, chili powder, and fish sauce, stir well. Sprinkle with ground roasted rice, stir.
- Serve chicken with iceberg lettuce leaves, top with lots of fresh herbs and more sriracha if desired.
Serving: 4, Calories: 205kcal, Carbohydrates: 17g, Protein: 27g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 1927mg, Potassium: 564mg, Fiber: 1g, Sugar: 2g, Vitamin A: 115IU, Vitamin C: 13mg, Calcium: 36mg, Iron: 1mg
Did you make this recipe?Please leave a review or share a photo on Instagram.