Go Back
- 1 lb chicken breast, finely diced - 1 tablespoon vegetable oil - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon grated fresh ginger - 2 garlic cloves, minced - 1/2 cup bell pepper, finely chopped - 1/4 cup green onions, sliced - 1/4 cup shredded carrots - 1 head of butter or romaine lettuce, leaves separated The main ingredient in this recipe is chicken. I like to use chicken breast because it cooks quickly and stays tender. The sauce is key to flavor. Low-sodium soy sauce keeps it balanced, while honey adds sweetness. Rice vinegar gives a slight tang, and ginger plus garlic adds warmth. The vegetables bring crunch and color. Bell peppers and carrots add texture and nutrition. - Green onions - Sesame seeds - Additional sauces For toppings, you can use green onions for a fresh bite. Sesame seeds add a nice crunch. If you want more flavor, consider adding extra sauce on top. These toppings make the wraps even more enjoyable, adding layers of flavor and texture. {{ingredient_image_1}} To start, I whisk together the sauce ingredients in a small bowl. You will need 1/4 cup of low-sodium soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, 1 teaspoon of grated ginger, and 2 minced garlic cloves. Whisk until it blends well. Using low-sodium soy sauce is key. It gives great taste without too much salt. This makes the dish healthier and more balanced. Next, I heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Once the oil is hot, I add 1 pound of finely diced chicken breast. I sauté the chicken for about 5 to 7 minutes. It’s done when it turns white and is no longer pink inside. Checking for doneness is crucial to avoid undercooked chicken. After the chicken cooks, I stir in 1/2 cup of finely chopped bell pepper and 1/4 cup of shredded carrots. I let them cook for an extra 2 to 3 minutes. This softens the veggies but keeps some crunch. Then, I pour the teriyaki sauce over the chicken and vegetables. I stir well to coat everything and let it simmer for 2 minutes. This thickens the sauce nicely. For assembly, I take a lettuce leaf and spoon the teriyaki chicken mixture into the center. I like using butter or romaine lettuce as they hold the filling well. To finish, I top it with sliced green onions and a sprinkle of sesame seeds for a nice touch. For presentation, I arrange the wraps on a large platter, garnished with extra sesame seeds. Serving with small bowls of extra teriyaki sauce on the side is a great idea, too. It adds more flavor when you drizzle it on top! To ensure your chicken is flavorful, start with fresh ingredients. Dice the chicken breast into small pieces for even cooking. Heat the vegetable oil in your skillet first. When you add the chicken, let it sear without stirring for a minute. This helps build great flavor. Cook until the chicken is no longer pink, about 5-7 minutes. When sautéing vegetables, add them after the chicken is cooked. This keeps them crunchy and vibrant. Stir in the bell pepper and carrots for 2-3 minutes. You want them to soften just a bit but still hold their shape. When presenting your wraps, use a large platter. Line up the lettuce leaves, and pile the teriyaki chicken mixture in the center. Sprinkle sesame seeds and sliced green onions on top. This makes it look tasty and inviting. Serve extra teriyaki sauce in small bowls on the side for drizzling. Pair these wraps with a light side dish like jasmine rice or a fresh cucumber salad. This adds balance to your meal and keeps it refreshing. You can change the flavor of the sauce easily. Try adding a bit of sriracha for heat or orange juice for a citrus twist. This keeps the dish exciting every time you make it. Feel free to swap vegetables based on your taste. Try mushrooms, zucchini, or even snap peas. This lets you enjoy different textures and flavors in your wraps. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will elevate the flavor of your teriyaki chicken wraps, making them taste vibrant and delicious. Customize Your Veggies: Feel free to swap in other vegetables like zucchini, mushrooms, or snap peas for a different texture and taste in your wraps. Marinate for Extra Flavor: If time allows, marinate the diced chicken in the teriyaki sauce for 30 minutes before cooking to enhance the flavor profile. Serve with a Twist: Offer additional toppings like sliced avocado or chopped peanuts for guests to customize their wraps further. {{image_2}} You can change the protein in these wraps for a new taste. Instead of chicken, try turkey or shrimp. Both cook quickly and add unique flavors. If you want a vegetarian option, use tofu or tempeh. These proteins soak up teriyaki sauce well and provide great texture. Want to spice things up? You can add red pepper flakes or sriracha for heat. This gives your wraps a nice kick without losing the teriyaki flavor. You can also try different sauces. Instead of teriyaki, use hoisin or sweet chili sauce. Each option creates a dish with its own twist. Incorporating seasonal ingredients makes these wraps even better. During summer, add fresh corn or zucchini for crunch. In winter, consider using roasted squash or Brussels sprouts. Fresh herbs like cilantro or mint can also boost flavor. They add a burst of freshness that pairs well with the teriyaki chicken. To store leftovers, place the teriyaki chicken in an airtight container. Make sure to cool it down first. This keeps it fresh and safe to eat later. It will stay good in the fridge for up to 3 days. After that, the flavor may fade, and it could spoil. The best way to reheat the chicken is in a skillet. Just add a splash of water or broth to keep it moist. Heat it over medium-low heat. Stir it gently until hot. This method helps maintain the flavor and texture. You can also use a microwave, but be careful not to overcook it. Yes, you can freeze teriyaki chicken. It freezes well for up to 3 months. Make sure to store it in a freezer-safe bag or container. When you’re ready to use it, thaw it overnight in the fridge. Reheat as mentioned above for the best taste. You can use several alternatives for lettuce wraps. Here are some options: - Collard greens: These are sturdy and great for holding filling. - Cabbage leaves: They add a nice crunch and flavor. - Rice paper: Perfect for a light, fresh wrap. - Whole grain tortillas: A heartier choice for a filling meal. Each option offers its own taste and texture. You can mix and match to find your favorite! Traditional teriyaki sauce often contains soy sauce, which usually has gluten. However, you can make gluten-free teriyaki sauce by using: - Tamari: A gluten-free soy sauce alternative. - Coconut aminos: A soy-free and gluten-free option with a sweet flavor. These substitutes work well and keep the flavor you love! Yes, you can make teriyaki chicken lettuce wraps ahead of time. Here are some tips for meal prep: - Cook the chicken and sauce: You can prepare this a day in advance. Let it cool and store it in the fridge. - Chop veggies: Prepare bell peppers and carrots a day early. Keep them in airtight containers. - Assemble just before serving: This keeps the lettuce crisp. You can enjoy fresh and flavorful wraps anytime! To wrap it up, we explored the key ingredients for teriyaki chicken, from chicken to veggies. You learned step-by-step how to make flavorful lettuce wraps. We covered handy tips for cooking and serving, plus fun ways to customize your dish. Don’t forget, storage tips help you enjoy leftovers too. In the end, getting creative with this recipe can lead to delicious variations. Enjoy cooking and sharing your tasty teriyaki wraps!

Savory Teriyaki Chicken Lettuce Wraps

Delicious chicken wrapped in fresh lettuce with a savory teriyaki sauce.
Print Recipe Pin Recipe
Course Appetizer
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb chicken breast, finely diced
  • 1 tablespoon vegetable oil
  • 1 quarter cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 half cup bell pepper, finely chopped (any color)
  • 1 quarter cup green onions, sliced
  • 1 quarter cup shredded carrots
  • 1 head butter or romaine lettuce, leaves separated
  • for garnish sesame seeds

Instructions
 

  • Prepare the Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Set aside.
  • Cook the Chicken: Heat the vegetable oil in a large skillet over medium heat. Add the diced chicken breast and sauté for about 5-7 minutes, or until the chicken is cooked through and no longer pink.
  • Add Vegetables: Stir in the chopped bell pepper and shredded carrots, cooking for an additional 2-3 minutes until the vegetables are slightly softened.
  • Add Sauce: Pour the prepared teriyaki sauce over the chicken and vegetables in the skillet. Stir well to coat everything evenly. Simmer for an additional 2 minutes until the sauce thickens slightly.
  • Assemble Wraps: Take a lettuce leaf, spoon the teriyaki chicken mixture into the center, and top with sliced green onions and a sprinkle of sesame seeds.
  • Serve: Repeat with remaining lettuce leaves and filling.

Notes

Arrange the lettuce wraps on a large platter, garnished with sesame seeds and additional green onions. Provide small bowls of extra teriyaki sauce on the side for drizzling!
Keyword chicken, healthy, lettuce wraps, teriyaki