Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Finely mince garlic and ginger, slice red onion and lemongrass, chop Thai chilis and cilantro stems, and prepare in bowls.
- Heat a non-stick skillet, add oil, toss in minced garlic, ginger, sliced onion, lemongrass, chilis, and cilantro stems. Sauté for 1-2 minutes until fragrant.
- Add ground chicken to the skillet, breaking it apart. Cook for 5-7 minutes until lightly browned and no longer pink. Season with salt to taste.
- Stir in lime juice, fish sauce, and Thai basil. Mix until combined and heated through for another minute.
- Whisk lime juice, fish sauce, brown sugar, and minced garlic in a bowl for the dipping sauce. Adjust spice with Thai chili if desired.
- Assemble wraps by spooning chicken mixture into lettuce leaves. Top with fresh herbs and drizzle with dipping sauce. Serve immediately.
Nutrition
Notes
These wraps are low in carbs, gluten-free, and perfect for a healthy meal option. Adjust spice levels and ingredient quantities as preferred.
