Lettuce wraps originated in China, but they’re super popular in Laos and Thailand, where the lettuce is filled with larb—a
spicy salad made with with ground meat and vegetables.
Our super simple version is made using our Thai Green Curry Spice Blend, some ground meat (or tofu) and a little coconut milk. If you don’t like coconut milk, you can use water instead. And if you don’t eat meat, you can use tofu. If you can’t find Thai basil, use regular. You get the point—as long as you have the filling and the lettuce, the rest is your choice!
Shopping List & Prep
1 1/2 lb ground turkey, chicken and/or pork —OR— 1 package firm or extra firm tofu cut into 1/4-1/2" chunks
1/2 can light or full fat unsweetened coconut milk (optional)
This list, other than the lettuce, is suggested. Feel free to add whatever you think will taste good! The lettuce leaves will act like a tortilla so make sure they are big enough.
1 head butter or iceberg lettuce, pull leaves off, wash & dry
1-2 carrots, peel off outer skin, then peel into strips
1 small cucumber, diced
1 bunch cilantro and/or Thai Basil (regular Basil also works)
2-3 fresh red chilis (optional)
1-2 limes, cut into eight pieces each (optional)
In a large cast-iron skillet or Dutch oven, cook meat, onion and garlic over medium heat until meat is no longer pink (stirring to break up into small pieces); drain if necessary (meat mixture should be mostly dry).
Stir in 1/2 can coconut milk or 1 cup water and pack of Masi Masa Thai Green Curry Spice Blend. Bring to a boil.
Reduce heat to low; simmer, uncovered, until the coconut milk (or water) is evaporated, 10-15 minutes.
We prefer to put the meat in a large bowl and let everyone make their own wraps at the table.