These Thai Basil Chicken Lettuce Cups are a fast, flavorful weeknight dinner that’s light, nourishing, and easy to customize.
Thai basil adds a bright, slightly anise-like aroma that elevates simple ingredients into something special. This version uses ground chicken for a lean filling, but the recipe adapts well to other proteins like shrimp, tuna, pork, or lamb. The filling also keeps well, so make a double batch to have quick lunches ready for the week.
If you’re sensitive to heat, use two bird’s eye chilies or substitute a serrano for a milder kick. For medium heat try four chilies, and for a spicy result use six. Adjust to taste — the lime and fish sauce balance the heat beautifully.
Ingredients
- 2 tablespoons avocado oil
- 2 shallots, peeled and finely diced
- 1/2 red bell pepper, seeded and finely diced
- 1 pound ground chicken breast
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2–6 bird’s eye chili peppers, thinly sliced (2 for mild, 4 medium, 6 spicy) — or substitute serrano
- 2 green onions, thinly sliced
- 1 cup packed fresh basil leaves, chopped (Thai basil preferred)
- 2 garlic cloves, minced
- 2 tablespoons fish sauce
- 2 tablespoons freshly squeezed lime juice
- 1 head butter lettuce, leaves separated for serving
Step-by-step
Step one: Sauté the veggies
Heat the avocado oil in a large skillet over medium-high heat. Add the shallots and diced red bell pepper and cook, stirring, for about 2 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
Step two: Cook the ground chicken
Add the ground chicken to the skillet. Break the meat up with the back of a spoon and cook until just done, about 5–7 minutes. Season with kosher salt and freshly ground black pepper to taste.
Step three: Add the aromatics
Reduce the heat to low. Stir in the sliced chilies, green onions, and chopped basil until combined and fragrant.
Step four: Finish and serve
Stir in the fish sauce and lime juice and cook for an additional 1–2 minutes to meld the flavors. Spoon the filling into butter lettuce leaves and serve immediately.
Recipe FAQs
Serrano peppers are a great substitute. Adjust the quantity to reach your preferred heat level.
Ground turkey, pork, or beef all work well. Shrimp or flaked tuna are also delicious if you prefer seafood.
These lettuce cups are Whole30-friendly when using compliant fish sauce and no added sugars, but they’re simply a tasty, healthy option whether you follow a specific plan or not. Try doubling the recipe for easy leftovers, and leave a comment after you make it — feedback is always welcome!
Craving more recipes like this?
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Honey-Garlic Chicken Lettuce Wraps
Spicy Miso Chicken Salad
Thai Basil Chicken Lettuce Cups
Ingredients
- 2 tablespoons avocado oil
- 2 shallots, peeled and finely diced
- 1/2 red bell pepper, seeded and finely diced
- 1 pound ground chicken breast
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2–6 bird’s eye chili peppers, thinly sliced (2 mild, 4 medium, 6 spicy)
- 2 green onions, thinly sliced
- 1 cup packed chopped fresh basil leaves
- 2 garlic cloves, minced
- 2 tablespoons fish sauce
- 2 tablespoons freshly squeezed lime juice
- 1 head butter lettuce
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the shallots and red bell pepper and cook, stirring, for 2 minutes. Add the garlic and cook about 30 seconds until fragrant.
- Add the ground chicken, break it up, and cook until just done, 5–7 minutes. Season with salt and pepper to taste.
- Lower the heat and stir in the sliced chilies, green onions, and chopped basil until combined.
- Add the fish sauce and lime juice, cook 1–2 more minutes, then spoon into lettuce leaves and serve.
Nutrition
Calories: 338 kcal, Carbohydrates: 8 g, Protein: 29 g, Fat: 22 g, Saturated Fat: 5 g, Sodium: 1041 mg, Fiber: 2 g, Sugar: 4 g.
Nutrition information is an approximation.
Additional Info
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