How to Make Spicy Thai Basil Chicken Lettuce Wraps
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Heat avocado oil in a large skillet over medium-high heat. Add garlic and chilies; sauté for 1 minute until fragrant.
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Add ground chicken and cook, breaking up with a spatula, until browned, about 6 minutes.
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Stir in chopped red bell pepper and cook for 2 more minutes.
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Add soy sauce, fish sauce, and erythritol; cook for another minute until well blended and slightly caramelized.
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Remove from heat and stir in basil leaves until wilted.
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Spoon chicken mixture into lettuce cups and serve immediately.
Pro Tips for Perfect Spicy Thai Basil Chicken Lettuce Wraps
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of ground chicken breast, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Spicy Thai Basil Chicken Lettuce Wraps?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Spicy Thai Basil Chicken Lettuce Wraps?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for ground chicken breast?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.