Spice up your usual Taco Tuesday with this zingy chicken larb dish. This fun, fresh meal is a great way to break up the hearty mid-week soups and stews. Quick, easy and healthy – feel transported to that wishful summer holiday.
¼ cup uncooked jasmine rice
500g chicken mince
2 cloves garlic, crushed
2 tbsp fish sauce
2 limes, juiced
1 lemon grass stalk, very finely diced
½ red onion, finely sliced
1 tsp chilli flakes
1 red chilli finely sliced
A large handful of mint, roughly chopped
½ cucumber, sliced into rounds
2 gem lettuces, leaves separated
Makes 4 tacos
Takes 30 mins to make
In a large, dry fry pan over a medium low heat, add the uncooked rice grains and toast until they are golden and fragrant. Remove from heat and leave to cool down completely in the pan. Grind the rice to a coarse powder in a bullet blender or mortar & pestle. Set aside.
Heat a splash of oil in a large fry pan over medium high heat. Add the mince and stir-fry until the chicken is browned and crispy. Add the garlic, fish sauce and lime juice and stir through so the chicken is coated. Remove from the heat and add the lemon grass, toasted rice powder, red onion, chilli flakes, red chilli & mint and toss to combine. Season to taste.
To assemble, place a few lettuce leaves on each wrap, top with large spoonfuls of the chicken larb and slices of cucumber. Sprinkle with slices of fresh red chilies and extra herbs, and wrap up nice and firmly. Repeat with the remaining 3 Rebel wraps.