Chicken Lettuce Wraps

Larb Gai

  • CUISINE_ICON
    CUISINE
  • CALORIES_ICON
    CALORIES
  • DIET_ICON
    DIET
  • COOKTIME_ICON
    TIME
Laos
est. 350 cal
Omnivore
25 Min

This is a traditional, authentic recipe we learned at a cooking class in Laos. It is also called “Larb Gai”.

Ingredients

FRESH FROM THE STORE

  • 2 Chicken Breasts
  • 1 Butter Lettuce
  • 1 bunch fresh Mint
  • 1/4 tsp Cayenne Pepper
  • 1 Bird's Eye Chili
  • 3 Green Onions
  • 2 tbsp Ginger
  • 2 gloves Garlic
  • 4 tbsp Lime Juice
  • Cilantro Leaves to garnish

FROM YOUR PANTRY

  • 6 tbsp Tamari Sauce
  • 2 tbsp Fish Sauce
  • 4 tbsp Vegetable oil

Instructions

Step 1

Separate lettuce leaves. Discard any wilted or bruised parts. Wash leaves well and place on a large flat plate. Wash green onions, cut off edges and cut into small pieces.
Wash mint, remove leaves from stalks. Wash cilantro, remove leaves from stalks. Peel ginger and dice. Wash lemongrass and dice. Peel garlic and dice. Wash Bird Eye Chili and dice. See our spice guide for reference.

Step 2

Heat up oil in a pan. Add chicken, garlic, lemongrass, ginger and fish sauce. Sauté over medium heat for 10 minutes.

Step 3

Lower heat when chicken starts to turn golden brown. Remove from pan when it has the desired crispiness. Let cool for 5 to 10 minutes.

Step 4

Place cooked minced chicken in a bowl. Add diced mint, green onion, cilantro, tamari sauce, cayenne pepper and lime juice. (Optional: add diced Bird Eye Chili)
Mix ingredients.

Step 5

Divide portions in two. Serve chicken-mix into butter lettuce to make wraps.