Thai Basil Chicken Lettuce Cups with Garlic and Lime

These Thai Basil Chicken Lettuce Cups are a fresh, flavorful, and quick dinner option that’s perfect for busy weeknights. Bright basil, savory fish sauce, fresh lime, crunchy bell pepper, and a touch of heat come together in a light, satisfying filling that you spoon into crisp butter lettuce leaves. This recipe uses ground chicken, but it’s versatile enough to work with other proteins if you prefer.

I love the licorice-like aroma of Thai basil and how it brightens savory dishes. If you enjoy that flavor profile—or if you’re simply looking to try something new and simple—these lettuce cups are a great choice. The filling is fast to prepare and keeps well, so it’s easy to double for leftovers or to pack for lunches. You can also swap the ground chicken for shrimp, tuna, lamb, pork, or beef depending on your preferences.

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 for medium, 6 for spicy)
• 2 green onions, thinly sliced
• 1 cup packed chopped fresh basil leaves (Thai basil if available)
• 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 vegetables

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 another 30 seconds, until fragrant.

Step two: Cook the ground chicken

Add the ground chicken to the skillet. Using the back of a spoon, break up the meat and cook until just cooked through, about 5 to 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 bird’s eye chilies, green onions, and the chopped basil leaves. Mix until the herbs wilt and everything is evenly distributed.

Step four: Finish and serve

Stir in the fish sauce and freshly squeezed lime juice, and cook for an additional 1 to 2 minutes to meld the flavors. Spoon the warm filling into butter lettuce cups and serve immediately.

Tips, Variations and Serving Ideas

Adjust the heat by changing the number of bird’s eye chilies: use two for a mild kick, four for medium, or six for a spicier result. If bird’s eye chilies aren’t available or you’re more sensitive to heat, replace them with serrano peppers or reduce the number further. Taste as you go.

Protein swaps: Ground chicken is lean and cooks quickly, but ground pork or beef will give richer flavor, and shrimp or diced tuna make a lighter, briny alternative. If you choose pork or beef, you may need slightly less cooking time for small pieces of seafood and a bit longer for red meat to reach a safe temperature.

Make-ahead and storage: The filling keeps well refrigerated in an airtight container for a few days—reheat gently in a skillet before serving. Keep the lettuce leaves cold and separate until just before serving to maintain crispness.

Serving suggestions: Garnish with extra basil leaves, a squeeze of lime, or a sprinkle of toasted sesame seeds. These lettuce cups work well alongside steamed rice for heartier meals or with a simple cucumber salad for a refreshing contrast.

Recipe FAQs

Nutrition

Calories: 338 kcal, Carbohydrates: 8 g, Protein: 29 g, Fat: 22 g, Saturated Fat: 5 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 12 g, Trans Fat: 0.1 g, Cholesterol: 130 mg, Sodium: 1041 mg, Potassium: 1123 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 2953 IU, Vitamin C: 40 mg, Calcium: 66 mg, Iron: 3 mg.

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

• Author: Alex Snodgrass
• Course: Main Course
• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes
• Servings: 3
• Calories per serving: 338 kcal