Thai Basil Chicken Lettuce Wraps with Crispy Egg Crumble

Ingredients

• 6 large Eggs
• 1 cup Spinach(optional)
• 1 lb Chicken breast (thinly sliced)
• 3 cloves Garlic (minced)
• 1 tbsp Fresh ginger (minced)(optional)
• 1 cup Thai basil (or regular basil)
• 2 tbsp Fish sauce
• 2 tbsp Lime juice
• 1 tbsp Coconut aminos (or low-sodium soy sauce)(optional)
• 1/2 tsp Chili flakes(optional)
• 1 tbsp Butter or ghee(optional)
• 16 leaves Romaine or butter lettuce leaves
• 1 tbsp Neutral oil(optional)
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Make egg crumble: whisk eggs with salt and pepper. Heat a nonstick skillet with butter/ghee, pour in eggs, and cook into thin curds over medium-low heat. Break into small crumbles and set aside.

2. 2

   Cook chicken: heat neutral oil in a wok or skillet. Add garlic (and ginger if using) and stir 30 seconds.

3. 3

   Add chicken and cook until no longer pink, 6–8 minutes. Season with fish sauce, lime juice, coconut aminos (if using), and chili flakes.

4. 4

   Add Thai basil (and spinach if using) and stir until basil is fragrant and just wilted, 1–2 minutes.

5. 5

   Assemble: spoon chicken mixture into lettuce leaves and top with egg crumble.

6. 6

   Serve immediately for maximum crunch.