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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 158.0
  • Total Fat: 3.1 g
  • Cholesterol: 52.5 mg
  • Sodium: 736.7 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 24.1 g

View full nutritional breakdown of MAKEOVER: Paleo Lean Chicken Larb (by JAC-ATTACK) calories by ingredient
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MAKEOVER: Paleo Lean Chicken Larb (by JAC-ATTACK)

Submitted by: JAC-ATTACK

View the original recipe for Lean Chicken Larb


Chicken larb lettuce wraps served with butter lettuce, adapted from here:
Chicken larb lettuce wraps served with butter lettuce, adapted from here:

Number of Servings: 4


    1/3 cup fresh lime juice, from about 5 limes (adjust to taste)
    2 tablespoons fish sauce*
    1/2 red onion, diced
    3 shallots, thinly sliced
    1 (4-inch) piece lemongrass, minced (about 1/4 cup)*
    2 Thai chiles, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced*
    1/2 cup mint leaves
    3 T "khao koor": dry fried sticky rice ground to a powder
    2 C shredded chicken from a rotisserie chicken
    Freshly ground black pepper
    1 head butter lettuce, leaves separated
    1/2 bell pepper thinly sliced
    *Can be found at specialty Asian markets


Use a medium sized pot/pan. Place chicken in the pan and warm at medium heat, stirring often, for 3-5 minutes. Turn off the heat.

Add fish sauce, chili, and roasted sticky rice. Taste and adjust until salty and spicy enough.

Add onion, shallot, bell pepper and mint leaves. Then squeeze lime on top of all the ingredients and mix well.

Scoop larb into lettuce leaves and wrap.

If you need to add more fish sauce or lime-juice, don’t be afraid. Getting the flavor balance right is a trial and error process. However, you need to keep in mind that you shouldn’t add fish sauce after you already squeeze the lime to avoid the unpleasant smell from fish sauce, so make sure that the food is already salty enough!

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