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- 1 lb boneless, skinless chicken breast, diced - 1/4 cup soy sauce (or coconut aminos for gluten-free) - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 1 bell pepper, diced (red or yellow) - 1 medium carrot, grated - 1/4 cup green onions, sliced - 1 tablespoon sesame seeds (optional) - 8 large leaves of butter or romaine lettuce You can add other veggies to the mix. Try diced cucumbers or shredded cabbage for crunch. If you want more heat, add chopped jalapeños. For a twist, use crushed peanuts or cashews. They add a nice crunch and flavor. If you don’t have chicken, use tofu or shrimp. Use tamari sauce for a gluten-free soy sauce. For less sugar, try agave nectar. If you need a veggie option, replace chicken with mushrooms or lentils. These swaps keep the dish tasty and fun! {{ingredient_image_2}} To start, grab a medium bowl. Add 1/4 cup of soy sauce or coconut aminos. Next, mix in 2 tablespoons of honey or maple syrup. This adds a nice sweetness. Then, pour in 1 tablespoon of rice vinegar for a tangy flavor. Add 1 teaspoon of sesame oil to deepen the taste. Now, finely mince 1 tablespoon of fresh ginger and 2 cloves of garlic, then toss them in. Whisk all these ingredients together until they blend well. This is your teriyaki sauce. Now, heat a large skillet over medium heat. Add 1 pound of diced chicken breast to the skillet. Sauté the chicken for about 5 to 7 minutes. Stir occasionally. You want it to brown nicely and cook through. Once the chicken is done, pour your teriyaki sauce over it. Stir well so the chicken gets coated. Let it simmer for 2 to 3 minutes. This helps thicken the sauce and boosts the flavor. After simmering, it’s time to add some crunch. Mix in 1 diced bell pepper and 1 grated medium carrot. Cook this for another 2 minutes. You want the vegetables to soften a bit but stay crisp. This adds great texture and color to your wraps. When everything is ready, take the skillet off the heat. Fold in 1/4 cup of sliced green onions for freshness. If you like, sprinkle some sesame seeds on top for added crunch. Now, grab 8 large leaves of butter or romaine lettuce. Spoon a generous amount of the teriyaki chicken mix into the center of each leaf. Fold the leaf around the filling to create a tasty wrap. Enjoy your meal! To cook chicken just right, use boneless, skinless chicken breast. Dice it into bite-sized pieces. This helps it cook evenly. Heat your skillet over medium heat. Add the chicken and stir it often. Cook for 5-7 minutes until it's browned. Make sure it's fully cooked inside. You can check by cutting a piece. If it's no longer pink, you’re good! To change the sweetness of the sauce, adjust the honey or maple syrup. If you like it sweeter, add more. For less sweetness, reduce the amount. The soy sauce adds a salty taste, while rice vinegar gives it a tangy kick. Taste the sauce as you mix it. This way, you can find the perfect balance for your dish. When serving, use large leaves of butter or romaine lettuce. They make great wraps. Arrange the filled wraps on a platter. This looks nice and inviting. Add extra green onions on top for color. A sprinkle of sesame seeds adds a fun crunch. You can also serve lime wedges on the side. This gives a zesty finish that brightens up the dish. Pro Tips Use Fresh Ingredients: Fresh vegetables and high-quality chicken will enhance the overall flavor and texture of your wraps. Customize Your Sauce: Feel free to adjust the sweetness or tanginess of the teriyaki sauce by adding more honey or rice vinegar according to your taste preferences. Experiment with Fillings: Try adding other vegetables like shredded cabbage or cucumbers for added crunch and variety. Make Ahead: You can prepare the teriyaki chicken mixture in advance and store it in the fridge, making it a quick meal option for busy days. {{image_4}} You can easily make teriyaki chicken lettuce wraps vegetarian or vegan. Swap the chicken for diced tofu or tempeh. Both options soak up flavors well. Use the same teriyaki sauce for taste. Add extra veggies like mushrooms or zucchini for texture. You can also try chickpeas for a protein boost. For a gluten-free option, use coconut aminos instead of soy sauce. This keeps the flavor while making it safe for those avoiding gluten. Check your honey or maple syrup to ensure they are pure. Most other ingredients, like vegetables, are naturally gluten-free. Lettuce is great, but you can wrap your filling in other ways. Try using rice paper for a fresh spring roll feel. Collard greens are another sturdy option. If you're feeling adventurous, use whole grain tortillas for a fun twist. Each option adds a unique flavor and texture. To keep your teriyaki chicken lettuce wraps fresh, place them in an airtight container. Make sure to separate the filling from the lettuce leaves. This helps prevent soggy wraps. Store them in the fridge for up to three days. When you want to eat the leftovers, reheat the chicken filling. Use a microwave or a skillet. If using a microwave, heat in short bursts to avoid drying out the chicken. Stir often for even heat. If using a skillet, warm over low heat until hot. For longer storage, you can freeze the chicken filling. Place it in a freezer-safe bag or container. Remove as much air as possible before sealing. It can last up to three months in the freezer. Just thaw it in the fridge before reheating. The lettuce should be fresh when you are ready to wrap! Yes, you can! Try ground turkey, beef, or tofu. Each protein brings its own flavor. For a quick meal, ground meats cook fast. Tofu works well for a plant-based option. Just make sure your sauce coats the protein well. To add heat, mix in some red pepper flakes or sriracha. You can also use a spicy soy sauce. Adjust the amount to your taste. Spicy flavors pair well with the sweet teriyaki. Start with a little, then increase as you like. Butter lettuce or romaine is best for wraps. Butter lettuce has a nice cup shape. It is soft and easy to fold. Romaine is crunchier and holds its shape well. Both options add freshness to your wraps. Choose based on your texture preference. These wraps are best fresh but can last up to three days in the fridge. Store the filling and lettuce separately. This keeps the lettuce crisp. When you're ready to eat, simply assemble and enjoy! To make teriyaki chicken lettuce wraps, you need the right ingredients and steps. I shared how to prepare the sauce, cook the chicken, and assemble the wraps. You can customize with options or substitutes that fit your taste. For storage, leftovers can be saved and reheated easily. Remember, you can mix it up with different proteins or spice levels. Enjoy making this fun, tasty dish that fits any meal!

Teriyaki Chicken Lettuce Wraps

Delicious and healthy chicken wraps with a sweet and tangy teriyaki sauce, served in fresh lettuce leaves.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breast, diced into bite-sized pieces
  • 1/4 cup soy sauce (or coconut aminos for a gluten-free alternative)
  • 2 tablespoons honey or maple syrup for sweetness
  • 1 tablespoon rice vinegar for a tangy kick
  • 1 teaspoon sesame oil for depth of flavor
  • 1 tablespoon fresh ginger, finely minced
  • 2 cloves garlic, minced for aromatic goodness
  • 1 medium bell pepper, diced (choose red or yellow for a touch of sweetness)
  • 1 medium carrot, grated for texture
  • 1/4 cup green onions, sliced for freshness
  • 1 tablespoon sesame seeds (optional, for garnish)
  • 8 large leaves butter lettuce or romaine lettuce for wrapping

Instructions
 

  • In a medium mixing bowl, combine the soy sauce, honey, rice vinegar, sesame oil, minced ginger, and garlic. Whisk together until well blended to form the teriyaki sauce.
  • Heat a large skillet over medium heat. Add the diced chicken and sauté for approximately 5-7 minutes, stirring occasionally, until the chicken is browned on the outside and fully cooked through.
  • Once the chicken is cooked, pour the prepared teriyaki sauce over it. Stir to ensure the chicken is evenly coated. Allow the mixture to simmer for an additional 2-3 minutes until the sauce thickens slightly, intensifying the flavors.
  • Mix in the diced bell pepper and grated carrot to the skillet, cooking for another 2 minutes. This will soften the vegetables just enough while keeping them crisp.
  • Remove the skillet from heat and fold in the sliced green onions. If you prefer, sprinkle sesame seeds over the top for an additional layer of crunch and flavor.
  • To assemble, take a lettuce leaf and spoon a generous helping of the teriyaki chicken mixture into its center. Fold the leaf over the filling to create a delicious wrap that is ready to eat.

Notes

Arrange the wrapped lettuce on a platter and garnish with extra finely sliced green onions and a sprinkle of sesame seeds for an appealing display. Serve with lime wedges on the side for a zesty finish!
Keyword chicken, gluten-free, healthy, lettuce wraps, teriyaki