Wok-Fired Spicy Basil Chicken Wraps Recipe

About this recipe

Wok-Fired Spicy Basil Chicken Wraps are the perfect fusion of Thai street food flair and high-protein indulgence. Succulent chicken, stir-fried with vibrant Thai basil, fiery chilies, and aromatic sauces, is wrapped in fresh lettuce leaves for a satisfying crunch. This dish is perfect for fitness enthusiasts seeking a flavorful, protein-packed snack. The spicy, savory, and herbaceous flavors come together to create a dish that’s easy on the wallet and full of bold taste, making it ideal for a quick snack or a date night appetizer. Enjoy the essence of Thai street food right in your home! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 1 pc (approx. 250g-500g) Lettuce Iceberg
• - Chicken Breast
• - Dry Red Chillies
• 700 Ml Healthy Boy Thai Soy Sauces
• 200 ml Fish Sauce
• 510 g Oyster Sauce
• 1 bunch Thai Basil
• 1 liter Sunflower Oil
• 100 g Garlic
• 500 g Sugar
• 250 g Cucumber
• 250 g Carrot
• 100 g Lemon
• 10G Salt
• 500 ml Water
• 100 g Rice Paper

Instructions

1. 1. Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
2. 2. Add the minced garlic and chopped red chilies to the hot oil, stir-frying for 30 seconds until fragrant.
3. 3. Add the chicken pieces to the wok and stir-fry for 5-7 minutes until fully cooked and lightly browned.
4. 4. Stir in the soy sauce, fish sauce, oyster sauce, and sugar, mixing well to coat the chicken evenly.
5. 5. Add the Thai basil leaves and cook for another 1-2 minutes, stirring until the leaves wilt and release their aroma.
6. 6. Remove the wok from heat and let the chicken mixture cool slightly for 2-3 minutes.
7. 7. Lay out the lettuce leaves on a serving plate and evenly distribute the chicken mixture onto each leaf.
8. 8. Top with julienned cucumber and carrot for crunch, and serve with lime wedges on the side for an extra burst of freshness.