Spicy Thai Basil Chicken Lettuce Wraps

Spicy Thai Basil Chicken Lettuce Wraps have lots of fresh veggies and a wonderful spicy, salty, and sweet Thai flavor. They make a great lunch or light dinner.

Made from ground chicken, carrots, red bell pepper, and lots of Thai basil, this light and healthy meal is full of protein and relatively low in carbs.

I recently started growing herbs hydrophonically. I got an Aerogarden Hydroponics Growing System for Christmas and it came with seed packets for thyme, mint, dill, curly parsley, Italian basil, and Thai Basil. Both basils have been growing prolificly so I have been trying to come up with recipe ideas to use it.

This Thai Basil Chicken recipe is definitely one I will make again and again. Thai basil has an anise-flavor to it that is spicier than Italian basil and it is delicious in this dish.

Spicy Thai Basil Chicken Lettuce Wraps Recipe Tips:

• Use either Romaine lettuce leaves, iceberg, or Boston lettuce.
• Instead of making lettuce wraps, it can be served with jasmine rice, brown rice, or cauliflower rice.
• If you can’t find Thai basil, use regular basil.
• To save time, the sauce can be mixed ahead of time and refrigerated.
• Ground turkey can be used instead of ground chicken.
• Leftovers will keep refrigerated in an airtight container for 3 to 5 days.
• The spice comes from a combo of Sriracha sauce and crushed red pepper flakes. Add even more heat by serving them with extra Sriracha sauce.

More Healthy Chicken Recipes:

• Chicken, Bacon and Avocado Salad with Honey Mustard Vinaigrette
• Asian Chicken Chopped Salad
• Slow Cooker Chicken Zoodle Soup

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Spicy Thai Basil Chicken Lettuce Wraps

Spicy Thai Basil Chicken Lettuce Wraps have lots of fresh veggies and a wonderful spicy, salty, and sweet Thai flavor. They make a great lunch or light dinner.

Course Lunch, main dish

Cuisine Thai

Keyword gluten free, ground chicken

Prep Time 10 minutes

Cook Time 10 minutes

Servings 4

Ingredients

Sauce

• 1/3 cup chicken broth
• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon packed brown sugar
• 1 teaspoon Sriracha sauce
• 1/2 teaspoon crushed red pepper flakes

Remaining Ingredients

• 1 tablespoon olive oil or canola oil
• 1 pound ground chicken
• 1/3 cup finely diced red onion
• 1/3 cup finely diced red bell pepper
• 1/2 cup matchstick carrots
• 2 garlic cloves, minced
• 1/2 cup thinly sliced Thai basil leaves
• lettuce leaves
• 2 green onions, sliced

Instructions

1. Stir together all the sauce ingredients in a bowl and set aside.

2. Heat oil over medium-high heat in a large nonstick skillet. Add chicken and break it apart with a wooden spoon.

3. When the chicken is about halfway cooked, add the onion bell pepper, and carrots. Continue cooking until the chicken is cooked through.

   Add garlic and cook 1 minute.

4. Drain any liquid/grease from skillet.

5. Place skillet back over medium-high heat. Add half the sauce and cook and stir for 1 minute.

6. Add remaining sauce and cook and stir another 2 minutes.

   Remove from heat. Stir in basil.

7. Fill lettuce leaves with chicken and sprinkle with green onions and extra Sriracha sauce. Serve.