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Photo of Turkey larb lettuce cups by WW

Turkey larb lettuce cups

Total Time
20 min
10 min
10 min
Enjoy this traditional Thai salad in lettuce cups that can be used as wraps. With fresh veggies and protein rich turkey, it is perfect for a weekend lunch or summer dinner.


Dry rice noodles

50 g, (vermicelli)

Rice, white, dry

20 g, (1tbs), white

Sunflower oil

1 tbs

Skinless turkey breast

500 g, (minced)

Sweet chilli sauce

¼ cup(s), (60ml)

Lime juice

2 tbs

Butter lettuce

2 cup(s), shredded, (12 leaves)

Lebanese cucumber

2 medium, cut into ribbons


1 medium, cut into ribbons

Bean sprouts

1 cup(s)

Fresh mint

1 cup(s), leaves, coarsley torn


1 medium, cut into wedges to serve


  1. Prepare noodles following packet instructions or until just tender. Drain. Rinse under cold water. Drain. Using scissors, cut noodles into 6cm lengths.
  2. Meanwhile, heat a large non-stick frying pan over high heat. Cook rice, stirring, for 2 minutes or until light golden. Transfer to plate to cool. Grind in a mortar and pestle until just crushed.
  3. Heat oil in same pan. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add sweet chilli sauce and juice and stir to combine. Arrange lettuce on serving plates. Top with cucumber, carrot, noodles, sprouts and turkey mixture. Sprinkle with mint and toasted rice. Serve with lime wedges.


TIP: You can use lean beef mince instead of turkey. Use a vegetable peeler to cut cucumber and carrot into thin ribbons.