Thai-Inspired Turkey Larb Lettuce Wraps

Serves 4 · 18 min prep · 12 min cook

Ingredients

• 1 lb ground turkey (93% lean)
• 12–16 leaves butter lettuce or little gem leaves
• 1 large shallot
• 3 garlic cloves
• 1 Tbsp minced fresh ginger
• 2 Tbsp fish sauce
• 3 Tbsp fresh lime juice
• 1 Tbsp brown sugar or palm sugar
• 1–2 tsp chili garlic sauce or sriracha
• 1 Tbsp neutral oil
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 3 green onions
• 1/3 cup roasted peanuts, chopped
• 1/2 English cucumber
• 2 cups cooked jasmine rice (optional side)
• for serving lime wedges

Instructions

1. 1Separate, wash, and thoroughly dry the lettuce leaves so they stay crisp; arrange them on a platter and chill until serving. Thinly slice the shallot, mince the garlic and ginger, and slice the green onions.
2. 2In a small bowl, stir together the fish sauce, lime juice, brown sugar, and chili garlic sauce until the sugar dissolves. Set this bright dressing aside.
3. 3Heat the neutral oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it into small crumbles with a wooden spoon, for 5–6 minutes until no pink remains and some bits start to brown.
4. 4Add the shallot, garlic, and ginger to the pan. Cook 2 more minutes, stirring, until the shallot softens and everything smells aromatic. Drain any excess liquid if the pan looks watery.
5. 5Remove the skillet from heat. Pour the fish-sauce dressing over the hot turkey and toss thoroughly so every crumble is coated and glossy. Let the mixture cool 3–4 minutes so it does not wilt the herbs.
6. 6Roughly chop the mint and cilantro. Fold the herbs, most of the green onions, and half the chopped peanuts into the turkey mixture. Taste and add another squeeze of lime or pinch of chili if you want more heat or brightness.
7. 7Dice the cucumber into small cubes for cool crunch. Spoon the warm larb into the chilled lettuce cups, about 2–per leaf.
8. 8Top each wrap with remaining peanuts, green onion, and cucumber. Serve with lime wedges and optional warm rice on the side for a more filling midday plate. Eat immediately while the contrast of warm filling and cool lettuce is sharp.