Chicken Larb Wraps with Steamed Baby Carrots
Fresh herbs and steamed baby carrots give this dinner the fresh taste of Spring!
Makes 4 servings
1 lb ground chicken
3 cloves garlic, chopped
2 tbsp fish sauce
2 tbsp lime juice
2 serrano chiles, seeded and thinly sliced
1/4 red onion, thinly sliced
1/4 cup Thai basil leaves, coarsely chopped
1/4 cup mint leaves, coarsely chopped
1/4 cup cilantro leaves, coarsely chopped
5 oz romaine leaves
1 lb baby carrots
Olive oil, salt and pepper
- In a small bowl, combine lime juice with 1 tbsp fish sauce, half the chiles and 1 tbsp water.
- In a vegetable steamer, start steaming the baby carrots. Cook for 10-15 minutes or until tender.
- In a large skillet, heat a drizzle of olive oil over medium high heat. Add the garlic and stir briefly. Add the chicken and cook until done. Add 1 tbsp fish sauce and season with pepper. Stir in the red onion, basil, mint and cilantro leaves along with the remaining chiles.
- Serve the larb mixture in romaine leaves with a side of the steamed carrots.