Chicken Larb Lettuce Wraps

These Thai-inspired wraps are perfect for warm summer evenings! We love to serve this family style, so everyone can assemble their own wraps just the way they like them. And if you happen to have leftovers, we love a rice bowl for lunch the next day!

Servings: 4 servings
Kitchen Time: 30 minutes

Active Time:

30 minutes


fish, peanuts, soy, sesame


Your Kit Includes:

  • Ground Chicken
  • Larb Seasoning
  • Nouc Cham
  • Vietnamese Pickles
  • Ginger Scallion Sauce
  • Jasmine Rice
  • Bell Pepper
  • Iceberg Lettuce
  • Jalapeño
  • Lime
  • Mint
  • Scallion
  • Cilantro
  • Roasted Peanuts

    Pantry Items:

    • Olive Oil


    We like to serve this on a large platter with ramekins for the herbs, veggies, and sauce.

    • Gently pull the leaves from the lettuce, rinse, and blot dry. Place on a large serving platter.
    • Drain the Vietnamese pickles and place in a small serving bowl. Thinly slice the scallions at an angle using both the white and green parts, roughly chop roasted peanuts. Slice the jalapeño into thin rounds, and lime into wedges. Mince mint and cilantro Place everything in their own small serving bowls. Pour the ginger scallion sauce into a small serving bowl. Place all components onto the serving platter with the lettuce.
    • Dice bell pepper and set aside.
    • Over medium-high heat, in a large nonstick skillet add about 2 tbsp olive oil and ground chicken. With the back of a spoon, break up into small pieces, and cook until starting to brown (about 3 minutes).
    • Add diced bell pepper, larb seasoning, and nouc cham to the pan and continue to cook uncovered until chicken is cooked through and sauce has reduced slightly (about 7-10 minutes).
    • Warm the rice in the microwave with the lid askew until steaming (about 3 minutes).
    • Transfer rice and chicken larb into serving bowls alongside the lettuce cups.
    • To assemble wraps, add chicken larb into lettuce cups, a drizzle of ginger scallion sauce, then layer vietnamese pickles, scallions, mint, cilantro, jalapeño, roasted peanuts, and a generous squeeze of lime! Serve rice alongside. Enjoy!



    K&M Nuoc Cham (rice wine vinegar, fish sauce, water, lime juice, sugar, shallot, jalapeño, garlic, ginger), K&M  Ginger Scallion Sauce (tamari, rice vinegar, brown sugar, sesame oil, water, garlic, scallions, ginger), K&M Larb Seasoning (brown glutonous sweet rice, kosher salt, black pepper), K&M Vietnamese Pickles (daikon radish, carrot, vinegar, sugar, sea salt), K&M Jasmine Rice (jasmine rice, sea salt, grapeseed oil).

    Written by Kitchen & Market