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Paleo Basil Chicken and Egg Lettuce Wraps Recipe

This paleo basil chicken and egg lettuce wraps recipe combines ground chicken with aromatics and herbs such as garlic, shallots, and the floral flavors of Thai basil leaves for a unique twist on traditional lettuce wraps. Recipe courtesy Nam of The Culinary Chronicles.

Servings: 4

Active time: 20 minutes

Total time:


  • 3 Davidson's Safest Choice® pasteurized egg(s)
  • salt to taste
  • 1 1/2 Tbsp coconut oil, divided use
  • 1/4 c minced shallots
  • 1 Tbsp minced garlic
  • 1 tsp fresh ginger, grated
  • 1/2 tsp Thai chilies, finely minced
  • 1/2 c scallions, chopped
  • 1 lb ground chicken
  • 1/4 tsp freshly ground pepper
  • 2 Tbsp fish sauce
  • 1 1/2 c loosely packed Thai basil, roughly chopped or torn
  • 8 small lettuce leaves
  • 1 lime, cut into wedges


  1. Whisk eggs with salt in small bowl. Heat nonstick skillet with 1/2 tablespoon coconut oil over medium-low. Pour in beaten eggs and turn heat to low. Cook eggs until just set on top and tiny bubbles form over the surface. Carefully flip eggs over. Allow eggs to cook for an additional minute and slide eggs onto cutting board. Cut eggs into long strips approximately 1/4 inch wide. Set aside.
  2. Wipe the skillet with paper towel and heat remaining oil over medium heat. Add shallots, garlic, and ginger and cook for 1-2 minutes, until fragrant but not browned. Add chilies and cook for 1 minute before adding scallions. Stir and cook for an additional 30 seconds before adding ground chicken. Use a wooden spoon to crumble browning meat and cook until chicken is no longer pink. Remove skillet from heat.
  3. Stir in black pepper, fish sauce, and basil. Plate ground chicken and top with the omelet strips and garnish with additional basil leaves.
  4. Spoon the chicken mixture into the center of a lettuce leaf and squeeze fresh lime juice over to serve.

Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 280
Calories from Fat 160
Total Fat 18g (28% DV)
Saturated Fat 8g (40% DV)
Trans Fat 0g
Cholesterol 230mg (77% DV)
Sodium 830mg (35% DV)
4g (1% DV)
Dietary Fiber 1g (4% DV)
Sugars 2g
Protein 26g
Vitamin A 30%
Vitamin C 10%
Calcium 6%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.