Spicy Thai Basil Chicken Lettuce Wraps combine fresh vegetables with a balanced spicy, salty, and sweet Thai-style sauce. Light yet satisfying, they’re perfect for lunch or a simple dinner.
Made with ground chicken, red bell pepper, matchstick carrots, and plenty of Thai basil, this recipe delivers protein with relatively low carbohydrates. The bold, slightly anise-like flavor of Thai basil makes the dish distinct from versions made with Italian basil.
I’ve been experimenting with home hydroponic herbs and planted both Italian and Thai basil. Thai basil’s spicier, more aromatic profile inspired this recipe and it quickly became a favorite.
Spicy Thai Basil Chicken Lettuce Wraps Recipe Tips:
- Use Romaine, Boston, or iceberg lettuce leaves for sturdy wraps.
- If you prefer, serve the chicken over jasmine rice, brown rice, or cauliflower rice instead of in lettuce.
- When Thai basil isn’t available, regular basil can be used as a substitute, though the flavor will be milder.
- The sauce can be mixed ahead of time and refrigerated to save time on busy days.
- Ground turkey is an easy swap for ground chicken.
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- The heat level comes from Sriracha and crushed red pepper flakes—offer extra Sriracha at the table for those who want more spice.
More Healthy Chicken Recipes:
- Chicken, Bacon and Avocado Salad with Honey Mustard Vinaigrette
- Asian Chicken Chopped Salad
- Slow Cooker Chicken Zoodle Soup
Spicy Thai Basil Chicken Lettuce Wraps
These wraps are loaded with fresh vegetables and a savory, slightly sweet Thai sauce. They’re quick to prepare and ideal for a light meal.
Lunch, main dish
Thai
gluten free, ground chicken
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
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Whisk all sauce ingredients together in a bowl and set aside.
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Heat oil in a large nonstick skillet over medium-high heat. Add the ground chicken and break it up with a wooden spoon.
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When the chicken is about halfway cooked, add the diced red onion, red bell pepper, and carrots. Cook until the chicken is fully done. Stir in the garlic and cook for 1 minute.
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If there is excess liquid or grease, drain it from the skillet.
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Return the skillet to medium-high heat and add half of the sauce. Cook and stir for 1 minute to incorporate.
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Add the remaining sauce and cook, stirring, for another 2 minutes. Remove from heat and fold in the Thai basil until wilted.
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Spoon the chicken mixture into lettuce leaves, sprinkle with sliced green onions, and serve with extra Sriracha if desired.
