(Low-Carb Lettuce Wraps – Paleo & Keto)
Introduction

Ready for a bold, tangy, and slightly spicy dish that’s low in carbs but high in flavor? Meet

Thai Chicken Larb—a traditional Laotian and Thai dish that’s been loved for centuries and

now fits right into your Paleo or Keto lifestyle. Larb (also spelled laap or laab) is a minced

meat salad, typically flavored with lime juice, fish sauce, fresh herbs, and chili. It’s

traditionally served with sticky rice, but here we’ll skip the carbs and tuck it into crisp lettuce

cups or serve it over cauliflower rice.

This dish is fast, fuss-free, and bursting with flavor. Think: juicy ground chicken cooked with

garlic and shallots, then tossed with a zingy dressing, fresh mint, cilantro, and a gentle chili

kick. You get salty, sour, spicy, and savory all in one bite—and it’s ready in under 30 minutes.

Why You’ll Love This Recipe

● Ultra Flavorful: Tangy lime, salty fish sauce, fresh herbs, and chili flakes make this

dish dance on your taste buds.

● Perfect for Low-Carb Eating: No grains, no sugar—just protein, healthy fats, and

fresh herbs.

● Quick & Easy: 30 minutes from fridge to table.

● Customizable Heat: Keep it mild or turn up the chili as much as you like.

● Fresh & Crunchy: Served with lettuce cups or over greens, it’s the perfect balance

of light and satisfying.

Ingredients

For the Chicken Larb

● 1 lb ground chicken (or turkey)

● 1 tablespoon avocado oil (or olive oil)● 2 cloves garlic, minced

● 1 small shallot, finely chopped (or red onion)

● ½ teaspoon salt

● ¼ teaspoon black pepper

Larb Dressing

● 3 tablespoons fresh lime juice

● 1½ tablespoons fish sauce (ensure sugar-free & Paleo compliant)

● ½ teaspoon chili flakes (adjust to taste)

● (Optional) ½ teaspoon monk fruit or stevia for balance

● (Optional) 1 teaspoon coconut aminos (for extra depth)

Garnishes & Bowl Add-Ons

● ¼ cup chopped fresh mint

● ¼ cup chopped fresh cilantro

● 2 green onions, thinly sliced

● 1 small cucumber, thinly sliced

● Romaine, butter, or iceberg lettuce leaves (for wraps)

● (Optional) Cauliflower rice, sliced radishes, red chili slices, or lime wedges

Step-by-Step Instructions

Step 1: Cook the Chicken

1. Heat the Oil: In a large skillet, warm avocado oil over medium-high heat.

2. Add Aromatics: Add garlic and shallots. Sauté for 1–2 minutes until fragrant.3. Brown the Chicken: Add ground chicken and break it up with a spatula. Season with

salt and pepper. Cook until fully cooked (about 6–8 minutes), stirring occasionally.

Pro Tip: Don’t overcook! The meat should be juicy but no longer pink.

Step 2: Make the Dressing

1. Mix It Up: In a small bowl, whisk together lime juice, fish sauce, chili flakes, and

optional sweetener or coconut aminos.

2. Taste & Adjust: You’re aiming for a salty-sour-spicy flavor balance. Adjust to your

preference.

Pro Tip: The fish sauce adds that authentic umami depth. Don’t skip it unless you’re

vegan—then substitute coconut aminos + salt.

Step 3: Combine & Finish

1. Toss in Dressing: Pour the dressing over the cooked chicken in the skillet. Mix well

to evenly coat the meat.

2. Add Herbs: Remove the skillet from the heat. Toss in chopped mint, cilantro, and

green onions. Stir just to combine—don’t overcook the herbs.

Pro Tip: Adding herbs off the heat keeps them vibrant and aromatic.

Step 4: Serve

1. As Lettuce Wraps: Spoon warm chicken mixture into crisp lettuce cups. Top with

cucumber slices, extra mint or chili, and a squeeze of lime.

2. As a Bowl: Serve over cauliflower rice or a bed of greens with sliced cucumber,

radish, and lime wedges.

Serving Suggestions

● Lettuce Wrap Style: Crunchy, light, and perfect for hand-held eating.● Bowl Style: Pile over cauliflower rice and add toppings for a more filling,

meal-prep-friendly version.

● Appetizer Platter: Serve larb in a bowl surrounded by lettuce leaves and toppings so

guests can assemble their own.

Meal Prep & Storage

● Fridge: Store cooked larb in an airtight container for up to 3 days. Reheat gently and

serve with fresh lettuce.

● Freezer: Freeze plain cooked chicken larb (without herbs) for up to 1 month. Add

herbs after reheating.

● Lettuce & Herbs: Store these separately and assemble fresh to keep everything

crisp.

Variations & Substitutions

● Protein Swap: Use ground turkey, pork, or even beef.

● Vegan Version: Try with crumbled tempeh or mushrooms and use coconut aminos

instead of fish sauce.

● Add Veggies: Stir in shredded carrots or cabbage near the end of cooking for extra

crunch.

● More Spice: Add fresh chopped Thai chili or a dash of sriracha (check labels for

Paleo compliance).

● Add Nuts: Top with chopped toasted almonds or cashews for crunch (Paleo friendly).

Common Questions

Q: What is larb traditionally served with?

In Laos and Thailand, it’s often eaten with sticky rice and raw veggies. We’re skipping the

rice but keeping the fresh crunch.Q: Is this dish spicy?

It can be. You control the heat by adjusting the chili flakes. Start mild and work your way up.

Q: Can I use pre-cooked chicken?

Not ideal, but yes—you can chop/shred it, heat it in the skillet with garlic and shallot, then

add dressing and herbs.

Q: Is fish sauce Paleo?

Most traditional brands are. Just check the label to avoid added sugar or preservatives.

Conclusion

Thai Chicken Larb is the perfect combination of bold flavor, freshness, and simplicity. It’s

fast to make, endlessly customizable, and checks every box—Paleo, Keto, low-carb,

gluten-free, and packed with protein. Whether you serve it wrapped in crisp lettuce leaves or

laid out in a colorful bowl, this dish proves that healthy eating can be incredibly exciting.

So, fire up that skillet, squeeze those limes, and enjoy a little taste of Southeast Asia—right

from your kitchen. This isn’t just a salad. It’s an experience.