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Thai Style Pork Larb and Pepper Wraps

Thai Style Pork Larb and Pepper Wraps

with Shredded Baby Gem Lettuce and Crushed Peanuts

Recipe Development TeamPublished on July 01, 2025

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Allergens:

Soya

•Wheat

•Cereals containing gluten

•Peanut

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total

Active

DifficultyEasy

Ingredients

serving amount

240 grams

British Pork Mince

1 sachet(s)

Thai Style Spice Mix

25 grams

Ketjap Manis

(Contains: Soya)

1 unit(s)

Baby Gem Lettuce

6 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

1 unit(s)

Bell Pepper

15 grams

Ginger, Garlic & Lemongrass Puree

Not included in your delivery

3 tbsp

Mayonnaise

25 milliliter(s)

Water for the Pork

Nutritional information

Energy (kJ)3705 kJ

Energy (kcal)885 kcal

Fat51.4 g

of which saturates13.6 g

Carbohydrate69.5 g

of which sugars16.5 g

Dietary Fibre8.6 g

Protein35 g

Salt2.6 g

Potassium231.7 mg

Calcium6.2 mg

Iron0.3 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Halve the pepper and discard the core and seeds. Slice into thin strips.

c) Heat a drizzle of oil in a frying pan on medium-high heat.

2

a) Once the oil is hot, add the pork mince and pepper, fry until browned, 5-6 mins. Use a spoon to break it up as it cooks.

b) Drain and discard any excess fat. Season with salt and pepper.

c) IMPORTANT: Wash your hands and equipment after handling raw mince. The pork is cooked when no longer pink in the middle.

3

a) Trim the baby gem, halve lengthways, then thinly slice.

b) Roughly chop the peanuts.

c) Pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.

4

a) Once the mince is cooked, add the Thai style spice mix and ginger, garlic and lemongrass paste. Stir-Fry for 30 secs.

b) Stir in the ketjap manis and stir-fry until nicely glazed, 1 min. Then, remove from the heat.

5

a) Transfer the tortillas to your serving plates and spread the mayo onto each one (see ingredients for amount).

b) Share the shredded baby gem between the tortillas, then spoon on the glazed mince.

c) Sprinkle the peanuts over the top.

6

a) Fold in the sides of each tortilla.

b) Now to get stuck in.

Enjoy!

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