Thai Basil Chicken Lettuce Cups

Prep time: PT15M

Cook time: PT15M

Total time: PT30M

Rating

5 stars (2 reviews)

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 heat, 4 for medium heat, or 6 for 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 of butter lettuce

Heat the oil in a large skillet set over medium-high heat. Add the shallots and red bell pepper and cook, stirring, for 2 minutes. Add the garlic and cook for about 30 seconds or until fragrant.
Add the ground chicken and using the back of a spoon, break up the meat and cook until it is just cooked through, 5 to 7 minutes. Season with salt and pepper to taste.
Reduce the heat to low. Add the chili peppers, green onions, and basil. Stir to combine.
Stir in the fish sauce and lime juice and cook 1 to 2 more minutes. Serve in lettuce cups and enjoy!

Christina on 2026-05-14 (5 stars):
Made this last night - the only sub was jalapeno instead of the birds eye chilies because I was worried the birds eye would make it too hot for our 6yo. I minced half of a large jalapeno and added it at the same time as the shallots & red peppers. This was a delicious dinner! Cook time was so quick, simple, and we all loved it. I will definitely make this again - especially perfect summer meal.
Beth on 2023-08-14 (5 stars):
I’ve tried a lot of lettuce wrap recipes, and always like them for a fresh and quick dinner. I expected these to be the same…I absolutely loved this recipe!!! So quick and easy to add extra veggies on hand. The filling seriously tastes better than my local Thai takeout. Definitely adding to rotation of favorite Alex recipes!