I’m having a major moment with Larb. Are you ready for this. Turkey Larb Lettuce Wraps are officially going to be your new go-to weeknight meal.
We’ve talked about this before - but it’s worth repeating… ground turkey saves my life on a pretty regular basis. I buy a few pounds and stock them in the freezer so I know that dinner is never too far away when I get home from work / meetings / filming / shooting etc. It’s beyond versatile and today it’s having a moment in these Turkey Larb Lettuce Wraps. Larb is one of those dishes I order EVERY SINGLE TIME I go out for Thai food. It’s basically my life mission to try it as many different places as possible and now we can all make it at home to satisfy any cravings!
I’ve seen larb made with a variety of different grounds meats but I’m always partial to turkey. It’s lean and easily absorbs all the flavor of the seasonings I add and makes for a perfect light and healthy meal. Plus Thanksgiving is right around the corner and I’ve got turkey on the brain. Like what are we going to do this year? Traditional style bird? Something fun and new? So many options! Obvi, you can tell I’m pumped for Thanksgiving content to start rolling out here on WGC. Anyways, I digress… recently I’ve become obsessed with the Farm to Family line by Butterball as it’s the first turkey brand to launch products that are raised without antibiotics!! Major! Plus it’s also 100% hormone and steroid free so win win all around.
So grab a package or two at your local market, along with all the other ingredients for these Turkey Larb Lettuce Wraps and have at it!
Turkey Larb Lettuce Wraps
For the Turkey
- 1 teaspoon vegetable oil
- 1 ¼ pounds ground turkey
- 4 cloves garlic finely chopped
- 6 green onions thinly sliced
- 2-3 tablespoons soy sauce
- 1-2 tablespoons sambal oleek
- 1 tablespoon brown sugar
- Lettuce cups a few heads of butter lettuce
- Thinly sliced red onions
- Fresh mint
- Fresh basil
- Fresh cilantro
- Lime wedges
- In a large heavy bottom pot, heat the vegetable oil over medium high heat. Add the ground turkey and using the back of a wooden spoon, break the meat apart and let cook until no pink remains, about 8-10 minutes, making sure to sauté frequently to ensure even cooking.
- Once the turkey has cooked, add the garlic and green onions and sauté for 1 minute until fragrant. Add the soy sauce, sambal oleek and brown sugar and stir to combine. Season with salt as needed and reduce heat to low and simmer until ready to use.
- To assemble, place equal amounts of the turkey larb mixture into a lettuce leaf, about ¼ cup per lettuce leaf. Top with the assorted garnishes and serve immediately.