If you’re craving a burst of fresh, zesty, and wonderfully aromatic flavors wrapped in crisp lettuce, then the Thai Chicken Lettuce Wraps (Larb Gai) Recipe is going to be your new best friend. This Thai classic balances tangy lime, spicy chili, fragrant herbs, and tender ground chicken in a way that feels both light and satisfying. It’s a dish that’s easy to whip up, full of contrasting textures, and perfect for sharing (or not!). Whether you’re looking for a healthy lunch or a fun appetizer, this recipe will delight your taste buds and have you coming back for more.
Ingredients You’ll Need
This recipe is all about simple, fresh ingredients that pack a flavor punch. Every element plays a role: lime juice brings brightness, herbs add freshness, and chicken provides the hearty protein base that makes this dish so comforting. Let’s dive into what you’ll need!
- Cornflour or cornstarch (2 tsp): Helps thicken the sauce and give it a nice glossy finish.
- Water (3 tbsp): Used to mix with the cornflour to create a slurry for thickening.
- Lime juice (2 1/2 tbsp): Adds a sharp, refreshing tang essential to larb’s signature taste.
- Fish sauce (2 tbsp): Brings umami depth and authentic Thai flavor.
- Brown sugar (2 tsp): Balances the acidity and spice with gentle sweetness.
- Peanut oil (2 tbsp): A high smoke point oil perfect for stir-frying and adding a subtle nuttiness.
- Fresh ginger (1 tbsp, grated): Adds warmth and a zesty bite.
- Garlic cloves (2 large, minced): Delivers aromatic depth and pungent flavor.
- Lemongrass stalk (1, finely chopped white and pale green part): Infuses the dish with lemony freshness.
- Thai or bird’s eye chilis (2, deseeded and finely chopped): Packs heat—adjust to your spice preference.
- Chicken mince (1 lb / 500g): The tender protein base of this delicious wrap.
- Red onion (1/2, thinly sliced): Offers a sharp crunch and subtle sweetness.
- Coriander/cilantro leaves (1/3 cup plus extra): Adds bright, herbal notes.
- Mint leaves (1/3 cup plus extra): Injects cool freshness that contrasts with the spicy heat.
- Crushed peanuts (3 tbsp, optional): Introduces crunch and nutty flavor.
- Small to medium lettuce leaves (6–8): Your vessel for the delicious filling, baby cos or romaine work beautifully.
- Extra lime wedges and chili: For serving and adding extra zing as you like.
How to Make Thai Chicken Lettuce Wraps (Larb Gai) Recipe
Step 1: Prepare the Sauce
Start by mixing 3 tablespoons of water with either 2 teaspoons of cornflour or 2 tablespoons of finely ground uncooked rice to create a smooth slurry. Then stir in the lime juice, fish sauce, and brown sugar until everything is well combined. Setting this aside means you’re ready to thicken the chicken filling perfectly in a later step.
Step 2: Sauté the Aromatics
Heat the peanut oil in a wok or heavy pan over medium-high heat and toss in the grated ginger, minced garlic, finely chopped lemongrass, and chopped chili. Sauté for around 45 seconds to a minute until your kitchen is filled with fragrant, mouthwatering aromas. Be careful not to let the garlic brown or burn—it will taste bitter and throw off the dish’s balance.
Step 3: Cook the Chicken
Add the ground chicken to the pan and crank the heat up to high. Break the mince apart with your spatula, stirring constantly so it cooks evenly. The chicken should turn white and begin to firm up, which usually takes around 3 to 4 minutes. This is where the texture starts building so it’s tender yet nicely separated.
Step 4: Add the Sauce and Thicken
Pour your prepared sauce mixture over the chicken and stir it through thoroughly. Cook for another 45 seconds to 1 minute, giving the sauce time to thicken and beautifully coat each morsel of meat. This step ensures every bite bursts with balanced flavor.
Step 5: Finish with Fresh Herbs and Onion
Remove the wok from the heat and gently fold in the thinly sliced red onion, chopped coriander, and mint leaves. These fresh ingredients add vibrant color, coolness, and crunchy texture that make this larb so irresistibly fresh and tasty.
Step 6: Assemble the Wraps
Transfer the chicken mixture into a serving bowl alongside your lettuce leaves. Let everyone build their own wraps by spooning the filling into a lettuce cup and garnishing with extra herbs, crushed peanuts if you like, and lime wedges. This hands-on approach makes the meal interactive and fun, perfect for casual dining.
Step 7: Optional Sauce Upgrade
For an indulgent twist, serve your Thai Chicken Lettuce Wraps (Larb Gai) Recipe with a side of Thai peanut satay sauce. While it’s not traditional, the creamy, nutty sauce takes the dish to a whole new level and will have your guests swooning.
How to Serve Thai Chicken Lettuce Wraps (Larb Gai) Recipe
Garnishes
Fresh herbs like extra coriander and mint are a natural match, adding vibrant green color and sharp aromatic notes. Crushed peanuts introduce a satisfying crunch, and a wedge of lime lets people brighten their wraps as they wish—these little extras bring the dish alive with freshness and texture.
Side Dishes
Though satisfying on their own, these wraps pair beautifully with simple sides. Think fragrant jasmine rice, a light cucumber salad with chili and lime, or even grilled vegetables. These complementary sides keep the focus on the fresh, bold flavors of the larb while rounding out the meal perfectly.
Creative Ways to Present
Get playful with your presentation by serving the filling in individual small bowls alongside plates stacked with lettuce leaves and garnishes for a fun, build-your-own experience. For parties, consider filling crispy wonton cups with the larb mix, giving a delightful crunch in every bite. Either way, the vibrant colors and fresh ingredients will make your table pop!
Make Ahead and Storage
Storing Leftovers
You can store any leftover larb filling in an airtight container in the refrigerator for up to two days. Keep the lettuce leaves separate to prevent them from wilting. When ready to eat, simply reheat the filling gently and assemble fresh wraps.
Freezing
While you can freeze the cooked larb mixture, it’s best consumed fresh to enjoy the crisp textures and fresh herbs at their peak. If you must freeze, place the filling in a freezer-safe container for up to one month and thaw in the fridge overnight before reheating.
Reheating
Reheat the larb filling on the stove over medium heat until warmed through, stirring occasionally. Avoid microwaving if possible to maintain a pleasant texture. Always add the fresh herbs and onions after reheating for maximum brightness.
FAQs
Can I substitute chicken with another protein?
Absolutely! Ground pork, turkey, or even tofu work well in this Thai Chicken Lettuce Wraps (Larb Gai) Recipe. Adjust cooking times accordingly and enjoy experimenting with your favorite protein.
How spicy is this dish?
The heat level depends on how much chili you add. Starting with two Thai or bird’s eye chilies offers a medium kick, but you can easily adjust to your preferred spice tolerance by reducing or increasing the quantity.
What type of lettuce works best?
Baby cos, romaine, or butter lettuce leaves are ideal because they’re sturdy enough to hold the filling but tender enough to eat effortlessly. They offer great texture and a fresh crunch that complements the chicken perfectly.
Is this recipe gluten-free?
Yes, this Thai Chicken Lettuce Wraps (Larb Gai) Recipe is naturally gluten-free as long as you use gluten-free fish sauce and cornstarch. It’s a perfect option for those with gluten sensitivities looking for vibrant, flavorful meals.
Can I make this recipe vegan?
You can! Substitute the chicken for finely chopped mushrooms or crumbled firm tofu, and replace fish sauce with soy sauce or tamari. The fresh herbs and sauce will still deliver delicious Thai flavors without animal products.
Final Thoughts
This Thai Chicken Lettuce Wraps (Larb Gai) Recipe feels like a little celebration in every bite, combining fresh, spicy, tangy, and aromatic notes that are simply irresistible. It’s a wonderful dish to share with friends or enjoy whenever you want something light yet satisfying. I hope this recipe finds a spot in your regular rotation because it truly delivers happiness wrapped in every leaf!
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Thai Chicken Lettuce Wraps (Larb Gai) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 to 3 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
Description
Thai Lettuce Wraps, also known as Larb Gai or Laab Gai, is a flavorful and refreshing Thai dish featuring seasoned ground chicken with fresh herbs, lime juice, and a tangy, slightly spicy sauce. Quick to prepare and light, these wraps are served with crisp lettuce leaves making them perfect as an appetizer or a light meal. The combination of fresh mint, cilantro, lemongrass, and chili delivers authentic Thai flavors, while optional crushed peanuts add delightful texture.
Ingredients
Sauce Ingredients
- 2 tsp cornflour (cornstarch) or 2 tbsp uncooked rice (any rice)
- 3 tbsp water
- 2 1/2 tbsp lime juice (1 to 2 limes)
- 2 tbsp fish sauce
- 2 tsp brown sugar
Main Ingredients
- 2 tbsp peanut oil or other high smoke point cooking oil
- 1 tbsp fresh ginger, grated or very finely chopped
- 2 garlic cloves, large, minced
- 1 lemongrass stalk, white and very pale green part only, finely chopped
- 2 Thai or birds eye chilies, deseeded and finely chopped (adjust to taste)
- 1 lb (500g) chicken mince (ground chicken) or pork
- 1/2 red onion, cut into 4 wedges then finely sliced
- 1/3 cup coriander (cilantro) leaves, plus extra to garnish
- 1/3 cup mint leaves, plus extra to garnish
- 3 tbsp crushed peanuts (optional)
- 6 – 8 small to medium lettuce leaves (baby cos / romaine recommended)
- Extra lime wedges and chili for serving
Instructions
- Prepare the Sauce: In a small bowl, mix 3 tablespoons of water with 2 teaspoons of cornflour or 2 tablespoons of uncooked rice to create a slurry. Add 2 1/2 tablespoons lime juice, 2 tablespoons fish sauce, and 2 teaspoons brown sugar. Stir well until combined and set aside.
- Sauté Aromatics: Heat 2 tablespoons of peanut oil in a wok or heavy-based frying pan over medium-high heat. Add grated ginger, minced garlic, finely chopped lemongrass, and finely chopped chili. Sauté for 45 seconds to 1 minute until fragrant, taking care not to burn the garlic to avoid bitterness.
- Cook the Chicken: Add 500 grams of ground chicken to the pan and increase heat to high. Break up the mince into small pieces with a spatula or spoon. Cook until the chicken turns white and is nearly cooked through, about 3 to 4 minutes.
- Add Sauce and Thicken: Pour the prepared sauce into the pan with the chicken. Stir and cook for another 45 seconds to 1 minute, allowing the sauce to coat the chicken and thicken slightly.
- Finish with Herbs and Onion: Remove the pan from heat. Stir in the finely sliced red onion and 1/3 cup each of fresh coriander (cilantro) and mint leaves.
- Serve: Spoon the flavorful chicken filling into a serving bowl. Arrange 6 to 8 lettuce leaves on a plate. Serve with crushed peanuts, extra herbs, lime wedges, and additional chili if desired. Let diners assemble their own wraps by spooning the filling into lettuce cups and garnishing as they like.
- Optional Sauce Upgrade: For an extra-special touch, serve the lettuce wraps with Thai Peanut Satay Sauce drizzled on top or on the side for dipping, adding richness and complexity to the dish.
Notes
- Use cornflour or uncooked rice powder for the sauce slurry to help thicken it; either works well.
- The lemongrass should be finely chopped and only the tender white and pale green parts used for best flavor.
- Baby cos (romaine) lettuce leaves are ideal for wraps as they are sturdy but tender.
- Adjust chili quantity to preference for spiciness.
- Optional crushed peanuts add texture and a nutty flavor to the wraps.
- Serving with extra lime wedges allows everyone to add more tang if desired.
- Substitute pork for chicken if preferred.
