Ground Turkey Larb Lettuce Wraps (Low Carb)

For the past few weeks, this has been my go to dish for dinner because it’s easy to make and delicious. Thai food is known for it’s amazing flavors – being able to balance spicy, salty, sweet, sour and bitter. Please note that this recipe is not an authentic Thai larb, but a version I use to stay on track and control my PCOS.

Ingredients (Makes 3-4 servings):

  • 1 lb ground white turkey (or chicken)
  • 1/2 cup chopped shallots (or 6 cloves)
  • 1/3 cup chopped scallion (or 6 stalks)
  • 2-3 limes
  • 1-2 tbsp fish sauce
  • 1-2 tbsp rice vinegar
  • Little gem lettuce, bibb lettuce, or red cabbage
  • For garnish: scallions, cilantro
  • 1-3 red chiles or sriracha (optional)
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(1) Chop up the shallots and place all of it into a large bowl. Chop all the scallions and place 1/2 of it into the bowl. Set aside the rest of the scallions to be used for garnish. If using chiles, loosely mince them and put them into the bowl. You may use the seeds or not depending on how spicy you like your food. And be careful not to rub your eyes if handling the chiles with bare fingers! **I usually don’t add the cilantro into the mix, but this day I was just not thinking. But if you wanted to, you can as well, I just prefer my cilantro to be fresh and placed on top in the end**

(2) Slice 1 lime in half and set aside. Turn on the stove to a medium heat, and heat some oil in a skillet until it shimmers. I use about 1 tbsp of oil. Add in the turkey to the pan and stir around. While the turkey is cooking, squeeze the two halves of the lime into the meat and continue to stir. Add in 1 tbsp of fish sauce and rice vinegar as well.

(3) As soon as the turkey is fully cooked, transfer all of it into the large bowl that had the shallots, scallions, and chiles. Mix everything together. Here you can add another 1 tbsp of fish sauce and rice vinegar, but taste before you do. Squeeze in 1-2 more limes depending on how acidic you want it to taste.

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(4) Wash and clean your choice of lettuce or cabbage. I used little gem lettuce in these photos, but if you want it to have a major crunch then I’d suggest using red cabbage.

(5) Scoop the larb into the lettuce cups and garnish with more green onion and cilantro. I used sriracha for more heat. Bon appetit!