Thai Basil Chicken Wraps

Instructions

1. Prepare the vegetables
   Wash and separate the butter lettuce leaves, being careful not to tear them. Pat dry with paper towels. Julienne the carrot and cucumber, and set aside with the lettuce leaves.
2. Create the sauce
   In a small bowl, combine the fish sauce, soy sauce, brown sugar, and lime juice. Stir until the sugar is dissolved. Taste and adjust seasonings if needed.
3. Cook the aromatics
   Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and chopped chilies, stirring quickly for about 30 seconds until fragrant but not burnt.
4. Cook the chicken
   Add the ground chicken to the wok, breaking it up with a wooden spoon. Cook for about 5 minutes until no longer pink, stirring frequently.
5. Add vegetables and sauce
   Add the diced bell pepper and onion to the chicken. Stir-fry for another 2-3 minutes until the vegetables begin to soften. Pour in the prepared sauce and stir to coat all ingredients evenly.
6. Finish the filling
   Reduce heat to low and stir in the fresh basil leaves. Cook just until the basil wilts, about 30 seconds. Remove from heat immediately to preserve the basil's aroma and flavor.
7. Assemble the wraps
   To serve, place the lettuce leaves on a serving platter. Spoon the chicken mixture into each leaf, then top with julienned carrot and cucumber. Serve immediately with lime wedges on the side.