Thai Basil Beef Lettuce Wraps

Thai Basil Beef Lettuce Wraps

Julia

These Thai Basil Beef Lettuce Wraps bring the vibrant flavors of Bangkok street food directly to your dinner table in under 30 minutes. Inspired by the classic Thai dish Pad Krapow Moo (holy basil stir-fry), this gluten-free version features tender ground beef wok-seared with aromatic garlic, fiery chilies, and fragrant Thai holy basil. The combination creates an intoxicating aroma that's both peppery and slightly sweet, with a savory umami punch from gluten-free soy sauce and fish sauce.

What makes this dish truly special is the interplay of textures and temperatures—the hot, spicy beef mixture contrasts beautifully with the cool, crisp lettuce cups that serve as edible vessels. Unlike traditional rice-based meals, these lettuce wraps offer a lighter, refreshing alternative that doesn't sacrifice any of the bold, complex flavors Thai cuisine is famous for. The holy basil (or Thai basil if unavailable) provides a distinctive anise-like flavor that sets this apart from ordinary stir-fries.

This recipe is perfect for busy weeknights when you crave something exciting but don't have hours to spend in the kitchen. The high-heat wok cooking method ensures everything comes together in minutes while developing that characteristic slightly charred, smoky flavor called 'wok hei.' Serve these wraps family-style and let everyone build their own, adding extra lime juice, chilies, or fresh herbs to suit their taste. It's interactive dining that's as fun to eat as it is delicious.

Naturally gluten-free when made with tamari or coconut aminos instead of regular soy sauce, this dish proves that dietary restrictions don't mean compromising on flavor. Each bite delivers protein-packed satisfaction with minimal carbs, making it ideal for anyone following a gluten-free, low-carb, or paleo-inspired lifestyle.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

25 minutes
None servings
285 calories
Fat 18.00g
Carbs 8.00g
Protein 23.00g

Ingredients

1 lbground beef, preferably 85/15 lean
1 headbutter lettuce or iceberg lettuce, leaves separated and washed
1 cupThai basil or holy basil, leaves packed
4 clovesgarlic, minced
2 wholeThai bird's eye chilies, thinly sliced (adjust to taste)
1 mediumshallot, thinly sliced
2 tbspgluten-free soy sauce or tamari
1 tbspfish sauce
1 tspcoconut sugar or brown sugar
2 tbspvegetable oil or avocado oil
1 wholelime, cut into wedges
2 wholegreen onions, sliced
1/2 mediumcucumber, thinly sliced (optional)
1/4 cupfresh cilantro, roughly chopped (optional)
1/2 mediumred bell pepper, diced (optional)

Equipment

Cutting board
measuring spoons
wooden spoon or spatula
small mixing bowl
chef's knife
serving platter
wok or large skillet

Gluten-Free Diet

Naturally gluten-free, using tamari or coconut aminos instead of traditional soy sauce, and lettuce wraps in place of wheat-based tortillas or bread. All ingredients are inherently gluten-free.

Ketogenic Diet

Perfectly keto-friendly with high fat from ground beef, zero carbs from lettuce wraps, and minimal carbohydrates from the small amount of coconut sugar. The recipe emphasizes healthy fats and protein while avoiding grains and high-carb ingredients.

Low-Carb Diet

Ideal for low-carb diets with lettuce wraps replacing traditional carbohydrate-heavy bases, minimal sugar, and a protein-rich beef mixture that keeps net carbohydrates extremely low.

Paleo Diet

Fully compliant with Paleo principles, using grass-fed ground beef, fresh vegetables, and natural seasonings while avoiding grains, legumes, and processed ingredients. The lettuce wraps and whole food ingredients align perfectly with hunter-gatherer eating.

Primal Diet

Perfectly aligned with Primal Diet principles, featuring grass-fed beef, fresh vegetables, healthy fats from cooking oil, and avoiding grains, legumes, and processed ingredients. The whole food approach matches Primal eating guidelines.

Instructions

1

Prepare all ingredients by mincing the garlic, slicing the chilies and shallot, washing and separating the lettuce leaves, and measuring out the sauces. Have everything ready near your cooking station as the stir-fry will move quickly.

10 min
2

In a small bowl, combine the gluten-free soy sauce, fish sauce, and coconut sugar. Stir until the sugar dissolves completely. Set this sauce mixture aside.

1 min
3
3 min

Heat a large wok or skillet over high heat until it begins to smoke slightly, about 2-3 minutes. This high heat is essential for achieving authentic wok flavor.

4
1 min

Add the vegetable oil to the hot wok and swirl to coat the surface. Immediately add the minced garlic, sliced chilies, and shallot. Stir-fry for 30 seconds until fragrant but not burned.

5
5 min

Add the ground beef to the wok, breaking it up with a spatula or wooden spoon. Stir-fry for 4-5 minutes, continuing to break up any clumps, until the beef is browned and cooked through with some crispy edges.

6
1 min

If using, add the diced red bell pepper and stir-fry for 1 minute until slightly softened but still crisp.

7
1 min

Pour the sauce mixture over the beef and stir well to coat everything evenly. Let it cook for 1 minute, allowing the sauce to reduce slightly and caramelize.

8

Turn off the heat and immediately add the Thai basil leaves. Toss everything together quickly, allowing the residual heat to wilt the basil while keeping its vibrant color and aroma. The basil should be just wilted, not fully cooked.

9

Arrange the lettuce cups on a large serving platter. Spoon the hot beef mixture into the center of the platter or into individual lettuce cups.

2 min
10

Garnish with sliced green onions, fresh cilantro if using, and arrange lime wedges and cucumber slices around the platter. Serve immediately while the beef is hot and the lettuce is crisp.

1 min

Frequently Asked Questions