I made these wraps about two months ago and FINALLY posting them…and as usual, my first post in quite a long time. I’ve been hooked lately to watching CSI Miami which leaves little time for much else. In fact, I recently told my husband, during a particularly sad episode in which they lost one of their own, that the CSIs are like my friends and they’re my people. He kinda laughed at me, so I suppose you can feel free to do the same. 😉
These Thai Larb Chicken Lettuce Wraps come from Cupcakes and Kale, and were so delicious and flavourful! I had never heard of it before, but the blogger includes a note stating that Larb is an Asian salad that is apparently the national dish of Laos. The salad features a spicy and sour stir-fried meat on top of cold, crisp lettuce. The dressing typically consists of fish sauce, spicy chiles, lime juice, and mint leaves. Pretty much anything goes well in a lettuce wrap, and I was definitely loving these!
Thai Larb Chicken Lettuce Wraps
-1.5tbsp cooking oil
-1/2lb ground chicken breast
-2 shallots, diced
-1/4 red onion, diced
-1 clove garlic, very finely minced
-minced fresh chiles, Jalapeño or Fresno (however much you want)
-1tbsp fish sauce
-1/2 lime, juiced
-1tsp low-sodium soy sauce
-1 head iceberg lettuce, for the cups
-1 handful of cilantro and/or mint, cut into chiffonade (long, thin strips)
-Heat a wok or large sauté pan over high heat. Once hot, swirl in 1 tablespoon of the oil and chicken. Break up the chicken and cook.
-Once cooked through, push the ground chicken to one side of the pan and swirl in the remaining ½ tablespoon of oil. Then add the shallots, red onion, garlic, and fresh chiles, and sauté until fragrant, about 30 seconds. Add the fish sauce, lime juice, and soy sauce, and mix everything together.
-Spoon the mixture into the lettuce cups and top with herbs. Enjoy!