292cd374
Fresh, flavorful, and fast! These Teriyaki Chicken Lettuce Wraps are a healthy, protein-packed dish perfect for a light dinner, lunch, or party appetizer. Juicy chicken coated in a sweet and savory teriyaki glaze, served in crisp lettuce cups — it’s a perfect bite every time.
⏱️ Prep Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 (about 2–3 wraps per person)
🥘 Equipment
- Large skillet or wok
- Knife and cutting board
- Measuring cups and spoons
- Small bowl (for sauce)
- Tongs or spatula
- Grater or microplane (optional, for ginger)
🧂 Ingredients
For the Chicken:
- 1 lb (450g) ground chicken (or finely chopped chicken breast/thigh)
- 1 tablespoon vegetable or sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, finely sliced (plus more for garnish)
For the Teriyaki Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch + 2 tablespoons water (slurry)
- Optional: 1–2 teaspoons sriracha or chili garlic sauce (for heat)
For Serving:
- 1 head butter lettuce, iceberg, or romaine (separated into whole leaves)
- Optional toppings: shredded carrots, chopped peanuts, sesame seeds, sliced cucumbers, extra green onion
📌 Ingredient Notes
- Ground Chicken: Ground turkey or finely diced chicken breast/thighs also work.
- Soy Sauce: Use tamari or coconut aminos for gluten-free.
- Lettuce: Butter or Boston lettuce has the best cup shape. Romaine hearts work well too.
- Sweetener: Honey gives a natural sweetness, but brown sugar works if that’s what you have.
- Spice: Adjust sriracha or chili sauce to make it spicy or mild.
👩🍳 Instructions
- Make Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and cornstarch slurry. Set aside.
- Cook Chicken: Heat oil in a skillet over medium-high heat. Add garlic and ginger, sauté for 30 seconds until fragrant.
- Add Chicken: Add ground chicken and cook, breaking it up with a spatula, until browned and cooked through (about 6–8 minutes).
- Add Sauce: Pour in the prepared teriyaki sauce. Cook, stirring constantly, for 2–3 minutes until thickened and glossy.
- Finish: Stir in green onions and remove from heat.
- Assemble Wraps: Spoon warm chicken mixture into lettuce leaves. Top with optional toppings like shredded carrots, sesame seeds, and chopped peanuts.
- Serve Immediately: Enjoy fresh, or serve with a side of rice or noodles.
🧾 Nutrition Facts (Approx. per serving, 3 wraps with toppings)
- Calories: 290
- Protein: 25g
- Fat: 15g
- Carbohydrates: 15g
- Sugars: 7g
- Fiber: 2g
- Sodium: 580mg
(Values vary based on toppings and exact ingredients.)
💡 Tips and Variations
- Meal Prep Friendly: Store the chicken mixture in the fridge for up to 4 days. Assemble wraps fresh to prevent soggy lettuce.
- Add Veggies: Stir in diced bell peppers, water chestnuts, or mushrooms while cooking the chicken for extra crunch.
- Low-Carb: Already low-carb friendly, but use tamari or coconut aminos to reduce sugar/sodium.
- Kid-Friendly: Leave out the spice and serve with rice or in a tortilla for easy handling.
- Vegan Version: Use crumbled tofu or tempeh instead of chicken and a plant-based sweetener.
