Chicken Larb Wraps with Steamed Baby Carrots

Fresh herbs and steamed baby carrots give this dinner the fresh taste of Spring!

Chicken Larb Wraps with Steamed Baby Carrots

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

Preparation:

  1. In a small bowl, combine lime juice with 1 tbsp fish sauce, half the chiles and 1 tbsp water.
  2. In a vegetable steamer, start steaming the baby carrots. Cook for 10-15 minutes or until tender.
  3. 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.
  4. Serve the larb mixture in romaine leaves with a side of the steamed carrots.

Donna Whitlock

Donna Whitlock


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