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Thai Turkey Larb Lettuce Wrap Recipe

December 8, 2010 by Jeanette 3 Comments

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Thai Turkey Larb Lettuce Wrap is a delicious, healthy meal that will perk up your weekly menu.


turkey larb lettuce wraps
Finger foods are a fun way of eating dinner for kids and adults alike. I have made Korean Lettuce Wraps and Korean Chicken Tacos as weeknight dinners, which my kids have enjoyed so much that I thought I would try Thai Turkey Larb Lettuce Wraps, another variation for a quick and easy, make ahead meal during the weekday.
I had eaten Larb at Thai restaurants, but never made it at home. Larb (from Thailand and Laos) is a meat “salad”, made with beef, pork, duck, chicken, turkey, or fish, and is typically seasoned with fish sauce, lime juice and fresh herbs. Ground roasted rice powder is often included to help absorb excess moisture, and add a nutty flavor. Larb has a combination of sweet, spicy, sour and salty flavors, so you get a mouthful of flavors at the same time.
I was a little nervous at dinnertime as I had never served a dish like Larb, with so many different flavors going on at the same time, but I knew my kids liked lettuce wraps. I have found that I can introduce new foods to my family more easily if I keep at least one component the same. In this case, the lettuce wrap idea was a no brainer (since my kids love to eat with their fingers), and the filling was similar in texture to the Korean Lettuce Wrap filling (just a lighter color).
Larb can be made ahead of time and served warm or at room temperature (one key reason I like this recipe); just leave out the mint until you’re ready to eat to retain its fresh taste.
My kids layered steamed rice and Turkey Larb on the lettuce leaves, although Turkey Larb would be good in a tortilla wrap too. Either way, it’s fun to eat. I put a small dish of fish sauce on the table so everyone could season for saltiness to their liking (it also made dinnertime more interactive). I’m going to add this to my weekday go-to recipes since there were no leftovers!
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TURKEY LARB LETTUCE WRAPS

Course Main Course
Cuisine Thai
Keyword ground turkey, Thai
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 252 kcal

Ingredients

Dressing

  • 1/3 cup fresh lime juice
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fish sauce or soy sauce
  • 2 tablespoons honey

Larb

  • 1 tablespoon oil
  • 1/2 red onion diced
  • 2 shallots chopped
  • 1 stalk lemongrass outer leaves removed, tender parts finely minced
  • 1 Thai chili thinly sliced
  • 1 1/2 pounds ground turkey or chicken
  • 4 cups cole slaw mix or shredded cabbage
  • 1/2 cup fresh mint leaves chopped
  • black pepper to taste

For Serving

  • 1 head radicchio or Boston lettuce leaves separated

Instructions

Dressing

  1. Mix all dressing ingredients together; set aside.

Larb

  1. Heat oil in large skillet over medium heat. Add onion, shallots, lemongrass, and chili. Cook until vegetables begin to soften, about 5 minutes. Add ground turkey and cook until done. Drain off meat juices and add cabbage. Cook 3-4 minutes until cabbage is cooked. Add dressing to the pan and cook for 2 more minutes. Remove pan from heat and stir in mint. 

To Serve

  1. Spoon turkey mixture onto radicchio leaves and serve. Steamed brown rice would be nice as an accompaniment.

Recipe Notes

Radicchio is a little bitter, so you may prefer to use Boston lettuce instead for a sweeter choice.

Adapted from Giada De Laurentils’ recipe on Food Network (which does not include the typical toasted ground rice powder – I will try adding this next time). Although not traditional, I included shredded cabbage in this larb recipe, for its nutritional value (cabbage is a cruciferous vegetable). It also makes the larb looser and softer in texture.

Nutrition Facts
TURKEY LARB LETTUCE WRAPS
Amount Per Serving
Calories 252 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 83mg28%
Sodium 570mg25%
Potassium 555mg16%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 8g9%
Protein 23g46%
Vitamin A 300IU6%
Vitamin C 30.9mg37%
Calcium 67mg7%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
More Thai Larb Recipes:

Turkey Larb on Food Network by Giada De Laurentils
Vegetarian Soy and Mushroom Larb by Messy Vegetarian Cook
Fish Larb on Nicole’s Adventures in Wonderland and Elsewhere
Thai Chicken Larb on Show Me The Curry (video)Anticancer Ingredients: Lemon, Lime, Red Onion, Shallots, Cabbage, Radicchio

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Filed Under: Asian, Dinner, main courses

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Comments

  1. Pretend Chef says

    December 8, 2010 at 11:47 am

    You have a great strategy for getting the kids to try new foods. I too have to get creative when introducing new foods to my toddler. It can be a pulling of the hair out experience most nights. This sounds so delicious and looks fun to eat!

    Reply
  2. Jeanette says

    December 8, 2010 at 1:04 pm

    It can be tricky introducing kids to new foods, but I do find that if I keep one thing constant, like a spice or the way the dish is served (lettuce wraps, meatballs), they are much more receptive.

    Reply
  3. Lisa says

    December 9, 2010 at 3:03 am

    Sounds interesting and yummy. Thanks for sharing the recipe. I will surely try this out.

    Take the test Your Health Quiz and find out how healthy you really are? I have taken the test and enjoyed a lot. Hope you too will enjoy it. Have Fun!!

    Reply

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