Thai Basil Lettuce Cups

Fresh, flavorful, and fast! These lettuce cups are a healthy weeknight win that can quickly feed a hungry family or be prepped ahead for a week’s worth of easy lunches.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: Asian

Keyword: Ground chicken recipes, Lettuce cups, Lettuce Wraps

Servings: servings

Author: Olivia Adriance

Ingredients

Ground Chicken Filling:

¼ cup white parts of the green onion (green parts reserved for garnish)
1 pound ground chicken
4 cloves garlic, minced
1 red bell pepper, thinly sliced
1 large carrot, diced
½ cup chopped basil leaves
½ teaspoon salt

Sauce:

⅓ cup coconut aminos
1 tablespoon unseasoned rice vinegar
1 teaspoon sesame oil
2 tablespoons fresh lime juice
1 tablespoon grated fresh ginger
1 teaspoon sriracha
1 teaspoon honey
1 tablespoon arrowroot starch

For Serving:

Butter lettuce leaves
Sriracha
Basil
Green onion

Instructions

Heat a large skillet over medium heat. Add the white parts of the green onion and cook until fragrant.
Add the ground chicken and salt, breaking it apart as it cooks, until browned and cooked through.
Stir in the garlic, red bell pepper, and carrot. Cook a few minutes more, until the vegetables are just tender.
In a small bowl, whisk together the coconut aminos, rice vinegar, sesame oil, lime juice, ginger, sriracha, honey, and arrowroot starch. Pour into the skillet.
Simmer until the sauce thickens and coats the filling. Remove from the heat and stir in the chopped basil.
Spoon the filling into butter lettuce leaves and top with reserved green onion, more basil, and a drizzle of sriracha. Enjoy!

Notes

This is a great meal prep recipe! Any leftover filling can be stored in the refrigerator for three to four days. Heat leftovers in a skillet and scoop into lettuce cups for a quick and easy midweek lunch or dinner.

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