Easy Thai Larb: Chicken Salad Wraps with Herbs & Lime

by Marie Hill

Prep time: 10 minutes
Cook time: 10 minutes
Total: 20 minutes
Serves: 4

Thai larb is a bright, savory chicken salad you scoop into crisp lettuce or cabbage leaves. It’s quick, light, and full of fresh herbs. This version works warm, room temperature, or chilled.

Why you’ll love it

• Protein rich: Ground chicken, turkey, or pork keeps you satisfied.

• Fiber forward: Lettuce, cabbage, cucumbers, and herbs add crunch and hydration.

• Big flavor: Lime, mint, cilantro, and umami seasonings balance spice with brightness.

• Macro balanced: Lean protein, healthy fat, and fiber for steady energy.

Ingredients

Main

• 1 lb ground chicken, turkey, or pork

• 1 tbsp fresh lime juice + juice of ½ lime (divided)

• ½ cup cilantro, roughly chopped

• 12 mint leaves, roughly chopped

• 3–4 green onions, chopped

• 2 in lemongrass, very finely chopped

• 1–2 large shallots, chopped

• 1½ tbsp avocado oil

• 1½ tbsp fish sauce

• 1 tbsp coconut aminos

• ⅛ tsp white pepper

• Heavy pinch Celtic sea salt

• 1–2 tsp chili flakes, to taste

For serving

• Cabbage wedges, Bibb lettuce cups, or iceberg leaves

• Lime wedges

• Sliced cucumbers

• Extra mint and cilantro

• Finely chopped raw cashews

Instructions

1. In a bowl, season the ground meat with 1 tbsp lime juice, white pepper, and salt. Mix well.

2. Heat avocado oil in a skillet over medium-high. Add the meat and cook, breaking it into small pieces.

3. After about 5 minutes, add shallot and lemongrass. Cook 4–5 minutes more, until no pink remains. Remove from heat.

4. While the pan is still hot, stir in fish sauce, coconut aminos, the remaining lime juice, chili flakes, cilantro, mint, and green onions. Taste and adjust salt, lime, and heat.

5. Spoon into lettuce or cabbage cups. Top with cucumbers, extra herbs, and cashews. Serve warm, room temp, or chilled.

Tips & swaps

• Meat options: Chicken is classic here, but turkey or pork work well.

• No lemongrass: Use an extra teaspoon of lime zest and a squeeze of lime.

• Less heat: Start with ½ tsp chili flakes and add to taste.

• More crunch: Add thinly sliced radish or shredded carrot.

• Make ahead: Chill the cooked larb up to 3 days; add herbs and lime just before serving for the freshest taste.

Nutrition snapshot* (per serving, without toppings)

• Protein: ~25 g

• Carbs: ~6 g

• Fat: ~10 g

• Fiber: ~3 g

• Calories: ~230
  *Estimate based on listed ingredients and standard databases.

Cultural note

Larb is a staple in Laos and popular in Northern Thailand. It’s often shared with sticky rice and fresh vegetables. Spice level and herbs vary by region, but the heart of the dish is the same: minced meat brightened with lime, fish sauce, and plenty of herbs.