Serve spicy Thai Basil Chicken in crisp iceberg lettuce cups for a delicious low carb appetizer or main dish. It’s easy to make and paleo-friendly.
Lettuce wraps are quite a marvellous invention. I remember my first trip to PF Changs back when I was living in Phoenix, and a friend assured me I had to have the lettuce wraps. They didn’t sound that interesting to me but I gamely went along and oh my. It was love at first bite, the tasty stir-fried chicken wrapped in crisp iceberg lettuce and served with various hot sauces. The best thing about lettuce wraps is that they don’t fill you to bursting like heavier appetizers, so you can enjoy a few and still have room for your main course. Appetizers have long been my downfall when going out to eat, as I fall prey to the temptation of finger food and then find myself quickly too full to enjoy anything else. Not so with lettuce wraps. And a whole plate to yourself actually makes a great main course on its own too.
I generally eschew iceberg lettuce in favour of darker-leafed lettuce with more nutritional value. But iceberg makes the best lettuce wraps, hands down. Other lettuces are just too floppy and irregular to hold the fillings and you can end up with much of the filling falling onto your plate before the wrap makes it to your mouth. Or it can end up all down your front, if you’re not careful. So iceberg lettuce it is. And I discovered a little trick when creating this recipe. Instead of trying to unwrap each individual lettuce leaf from the head, which can cause it to tear and break, it’s best to cut the whole head in half first. Then you get perfect little cups and they come apart much more easily. Perfect for scooping up tasty Thai Basil Chicken to your mouth, without getting it all down your front.