Irresistible Teriyaki Chicken Lettuce Wraps: A Quick & Flavorful Recipe

Introduction

Delicious, healthy, and fast enough for weeknights, Teriyaki Chicken Lettuce Wraps come together in minutes. This dish highlights bright, fresh flavors with a glossy teriyaki glaze, crisp vegetables, and tender chicken tucked into crunchy lettuce cups. It’s a nimble, crowd-pleasing option that adapts to your pantry. Whether you’re feeding a busy family or cooking for guests, this Teriyaki Chicken Lettuce Wraps recipe keeps things simple while delivering big taste.

Why You’ll Love This Teriyaki Chicken Lettuce Wraps Recipe

• Fast and easy weeknight winner.
• Light, fresh, and healthy option.
• Bursting with savory teriyaki flavor.
• Great for meal prep.
• Highly customizable.

Ingredients + Notes/Substitutions

• Boneless skinless chicken breasts (1½ lb), diced
• Sesame oil (2 Tbsp, divided)
• Shredded carrots (⅔ cup)
• Garlic clove (1, minced)
• Green onion (1 cup, sliced)
• Red bell pepper (1 large, diced)
• Canned sliced water chestnuts (1 8 oz can, drained and chopped)
• Cashews or peanuts (⅔ cup, roughly chopped)
• Kinder’s Teriyaki Sauce & Glaze (1 Cup, divided)
• Romaine, iceberg, or butter lettuce leaves
• Sesame seeds for garnish

Notes & Substitutions

• Chicken: You can use ground chicken, chicken thighs, or even a plant-based option for a vegetarian variation.
• Lettuce: Romaine offers sturdy cups, butter lettuce is tender, and iceberg stays crisp. Each works well for wrapping.
• Teriyaki Sauce: Use a homemade glaze or your favorite bottled sauce if needed.
• Vegetables: Swap cabbage shreds, mushrooms, or snap peas for variety.
• Nuts: Omit or substitute with almonds or pumpkin seeds if desired.
• Spice: A pinch of chili flakes or a dash of Sriracha adds heat if you like.

Instructions

1. Prep ingredients: Dice chicken, chop vegetables as directed.
2. Heat oil: Warm 1 Tbsp sesame oil in a large skillet over medium-high heat.
3. Cook chicken: Add chicken; cook 3–5 minutes until browned and no longer pink in the center. Internal temp should reach 165ºF.
   

   To ensure food safety, the USDA recommends cooking all poultry to an internal temperature of 165°F (73.9°C) Remove to a plate.

4. Sauté aromatics: In the same skillet, add the remaining 1 Tbsp sesame oil. Add garlic and ⅔ cup green onions; sauté about 30 seconds.
5. Add vegetables: Stir in bell pepper and water chestnuts; cook 2 minutes.
6. Add sauce: Stir in ⅔ of the Teriyaki Sauce, saving the rest for drizzling. Cook 1 minute, stirring occasionally.
7. Combine & heat: Return chicken and carrots to the skillet; heat through and mix well.
8. Serve: Spoon mixture into lettuce leaves.
9. Garnish: Top with cashews, extra green onion, and sesame seeds. Drizzle with remaining teriyaki sauce if desired.
10. Enjoy: Serve immediately for best texture and flavor.

Pro Tips & Troubleshooting

• Marinating briefly can deepen flavor; even 15 minutes helps.
• Don’t overcrowd the pan; cook in batches if needed for even browning.
• Keep lettuce cold and crisp for the best bite.
• Prep vegetables ahead to speed assembly.
• Taste and adjust the glaze or salt before serving.
• Maintain medium-high heat to browns chicken nicely.

Serving, Storage, & Variations

• Serving: Great as an appetizer or a light main; pair with steamed rice or cauliflower rice.
• Storage: Keep the chicken filling separately from lettuce until serving.
• Reheating: Warm the filling gently on the stovetop or briefly in the microwave.
• Make ahead: Chop components in advance; store separately for quick assembly.
• Protein Variations: Ground turkey, beef, shrimp, or tofu all work well.
• Vegetable Boost: Add shredded cabbage, bean sprouts, or edamame for crunch.
• Spicy Kick: Mix in Sriracha, chili garlic sauce, or red pepper flakes to taste.
• Gluten-Free: Use tamari or a gluten-free Teriyaki sauce to suit dietary needs.

Nutrition Information

Approximate per serving values. Nutrition can vary with ingredients and brands.

• Note: This dish emphasizes lean protein and vegetables, creating a lighter, satisfying option.

FAQ

Conclusion

Teriyaki Chicken Lettuce Wraps deliver big flavor with minimal effort, making them ideal for busy families and new cooks. The combination of tender chicken, crisp veggies, and a glossy glaze feels special, yet the method stays simple. With its flexible toppings and quick assembly, this dish adapts to many occasions—from weeknights to casual gatherings. Give this Teriyaki Chicken Lettuce Wraps recipe a try and enjoy a tasty, healthier option you can whip up in no time.

Irresistible Teriyaki Chicken Lettuce Wraps: A Quick & Flavorful Recipe

These irresistible teriyaki chicken lettuce wraps are quick to prepare and packed with flavor. Diced chicken and vegetables are stir-fried in a savory teriyaki sauce, then served in crisp lettuce cups for a light and satisfying meal.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 260 kcal

Equipment

• Large Skillet
• Cutting Board
• Knife
• Measuring spoons
• Measuring cups

Ingredients

  

Main Ingredients

• 1½ lb boneless skinless chicken breasts, diced into small pieces
• 2 Tbsp sesame oil
• ⅔ Cup shredded carrots
• 1 garlic clove, minced
• 1 Cup green onion, sliced
• 1 large red bell pepper, seeded and diced
• 1 8 oz can sliced water chestnuts, drained and chopped
• ⅔ Cup cashews or peanuts, roughly chopped
• 1 Cup Kinder’s Teriyaki Sauce & Glaze
• Romaine, iceberg or butter leaves
• 2 Tbsp sesame seeds for garnish

Instructions

 

Instructions

• Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat.
• Add the diced chicken to the skillet and cook for 3-5 minutes, or until it is cooked through and no longer pink inside, reaching an internal temperature of at least 165ºF; then remove it to a plate.
• In the same skillet, heat the remaining 1 tablespoon of sesame oil, then add the minced garlic and ⅔ cup of green onions and sauté for 30 seconds.
• Stir in the diced bell pepper and chopped water chestnuts and cook for an additional 2 minutes.
• Add ⅔ of the Teriyaki Sauce, reserving the rest for drizzling, and cook for 1 minute while stirring occasionally.
• Return the cooked chicken and shredded carrots to the skillet, mixing thoroughly until the entire mixture is heated to your preference.
• Serve the chicken mixture over crisp lettuce leaves and garnish with the chopped cashews or peanuts, remaining green onion, and sesame seeds.

Notes

For extra crispiness, you can toast the cashews or peanuts before adding them. Experiment with different types of lettuce like butter or iceberg for your preferred texture.