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To make these wraps, you need a few key items. Here is the list: - 1 lb boneless, skinless chicken thighs, diced - 1/4 cup low-sodium soy sauce - 1/4 cup honey - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1/2 cup bell peppers, finely chopped (any color) - 1/2 cup carrots, grated - 2 green onions, sliced - 1 tablespoon sesame seeds - 1 head of butter or iceberg lettuce, leaves separated These ingredients come together to create a sweet and savory flavor that makes these wraps so tasty. You can add fun toppings to make your wraps even better. Here are some suggestions: - Sriracha for heat - Chopped cilantro for freshness These options let you customize your wraps to fit your taste. If you have allergies or dietary needs, you have choices. Here are some easy swaps: - Use chicken breast instead of thighs for a leaner option. - Swap honey for maple syrup for a vegan choice. - Choose tamari instead of soy sauce for gluten-free wraps. These substitutions help everyone enjoy Teriyaki Chicken Lettuce Wraps. {{ingredient_image_1}} To start, grab a mixing bowl. Add 1/4 cup of low-sodium soy sauce. Then, add 1/4 cup of honey. Next, pour in 1 tablespoon of sesame oil. Now, mince 2 cloves of garlic and grate 1 tablespoon of fresh ginger. Toss these in the bowl too. Whisk all the ingredients together until they blend well. This sauce brings sweetness and depth to the dish. Heat a splash of sesame oil in a large skillet over medium heat. Once hot, add 1 pound of diced boneless, skinless chicken thighs. Cook the chicken for about 5 to 7 minutes. Look for a nice brown color and ensure it’s cooked through. Now, pour the teriyaki sauce you made earlier over the chicken. Let it simmer for 2 to 3 minutes. This step thickens the sauce and coats the chicken perfectly. Next, stir in 1/2 cup of finely chopped bell peppers and 1/2 cup of grated carrots. Cook for another 2 to 3 minutes to soften the veggies. Finally, turn off the heat and mix in 2 sliced green onions and 1 tablespoon of sesame seeds. Now, let’s put it all together! Take a leaf from a head of butter or iceberg lettuce. Spoon some of the teriyaki chicken mixture into the center. If you like it spicy, add a squirt of Sriracha on top. You can also sprinkle on some chopped cilantro for extra flavor. Finally, wrap the lettuce around the filling and enjoy every bite! To cook chicken thighs well, start with a hot skillet. I prefer using sesame oil for its rich flavor. When you add the chicken, don’t crowd the pan. This helps the chicken brown nicely. Cook it for about 5 to 7 minutes. The chicken should be golden and cooked through. Always cut the chicken into small pieces for even cooking. The sauce for teriyaki chicken should be thick, so use low-sodium soy sauce and honey. When you mix these, whisk them together well. Once the chicken is cooked, pour the sauce over it. Let it simmer for 2 to 3 minutes. This step helps the sauce coat the chicken evenly. If your sauce is too thin, cook it longer. If it’s too thick, add a splash of water. Serve your teriyaki chicken in crispy lettuce leaves. I like to use butter or iceberg lettuce. You can add fresh toppings like Sriracha for heat and cilantro for freshness. For sides, consider rice or quinoa. They balance the meal well and soak up extra sauce. Enjoy your wraps with a cool drink to enhance the flavors! Pro Tips Marinate for More Flavor: If you have time, marinate the diced chicken in the teriyaki sauce mixture for at least 30 minutes before cooking. This will enhance the flavor and juiciness of the chicken. Use Fresh Ingredients: Opt for fresh garlic and ginger rather than powdered versions for a more vibrant and authentic taste in your teriyaki sauce. Experiment with Veggies: Feel free to add or substitute other vegetables like zucchini, mushrooms, or snap peas to customize your wraps and add more nutrients. Choose the Right Lettuce: Butter lettuce is ideal for wraps due to its flexible leaves, but you can also use romaine or iceberg if you prefer a crunchier texture. {{image_2}} You can swap the chicken thighs for different proteins. Ground turkey or diced tofu works great. Both options soak up the teriyaki sauce well. For a vegan twist, try chickpeas. They add protein and a nice texture. You can also mix in other veggies. Try zucchini, mushrooms, or snap peas. These can complement the flavors and add more crunch. The goal is to make it your own, so feel free to experiment. If you need a gluten-free version, choose tamari instead of soy sauce. Tamari is a gluten-free soy sauce that tastes similar. It works well in this recipe. Make sure to check the labels on all your ingredients. Some sauces or toppings may contain gluten. With careful choices, you can enjoy these wraps without worry. Want to spice things up? Add Sriracha straight into the teriyaki sauce. Start with a teaspoon and adjust to your taste. You can also sprinkle some red pepper flakes for an extra kick. For more heat, top your wraps with sliced jalapeños or a drizzle of spicy mayo. These additions will make your wraps pop with flavor. Enjoy the heat while savoring the sweet teriyaki sauce! To keep your teriyaki chicken lettuce wraps fresh, start by cooling them down. Place any leftover chicken mixture in an airtight container. Make sure to separate the chicken from the lettuce leaves. Store them in the fridge for up to three days. This helps keep the lettuce crisp and the chicken tasty. When you’re ready to enjoy your leftovers, take out the chicken mixture. You can reheat it in a skillet over medium heat. Stir it gently for about five minutes until it’s hot. You can also use the microwave. Heat it in short bursts for about one minute, stirring in between. Always check that it’s heated through. If you want to freeze your teriyaki chicken mix, do it before adding the veggies. Store the chicken in an airtight container or freezer bag. It can last for up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Then, heat it up and add fresh veggies before serving. This way, you keep everything fresh and full of flavor! You can add heat in different ways. First, try Sriracha. Just a few drops can give your wraps a nice kick. You could also mix in some red pepper flakes. If you like fresh flavors, add sliced jalapeños. They bring both heat and crunch. For a unique twist, try spicy sesame oil instead of regular. This will make your wraps stand out! Yes, you can use chicken breast! Chicken breast is leaner and cooks faster. Just make sure to cut it into small pieces. This helps it cook evenly. Keep an eye on it as it cooks. It might need less time than thighs. The flavor will be different, but it will still taste great. Butter lettuce is my top choice. It is soft and easy to fold. Iceberg lettuce also works well. It is crunchy and holds up nicely. Both types create a perfect base for your filling. You can also use romaine, but it’s a bit tougher. Choose whatever you like best! In this post, we explored the tasty world of teriyaki chicken lettuce wraps. We covered the main ingredients, optional toppings, and dietary substitutions. I shared step-by-step instructions, tips for cooking, and various wrap variations. Don't forget about storage tips for leftovers and helpful FAQs. These wraps are fun to make and easy to customize. Enjoy your cooking and share these wraps with friends and family!

Teriyaki Chicken Lettuce Wraps

Delicious and healthy chicken wraps with a savory teriyaki sauce, served in fresh lettuce leaves.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, diced
  • 0.25 cup low-sodium soy sauce
  • 0.25 cup honey
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 0.5 cup bell peppers, finely chopped (any color)
  • 0.5 cup carrots, grated
  • 2 green onions sliced
  • 1 tablespoon sesame seeds
  • 1 head butter or iceberg lettuce, leaves separated
  • Optional toppings: Sriracha, chopped cilantro

Instructions
 

  • In a mixing bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, and grated ginger until well combined.
  • In a large skillet, heat a splash of sesame oil over medium heat. Add the diced chicken thighs and cook until they are browned and cooked through, about 5-7 minutes.
  • Pour the teriyaki sauce mixture over the cooked chicken and let it simmer for 2-3 minutes, allowing the sauce to thicken and coat the chicken evenly.
  • Add in the chopped bell peppers and grated carrots, stirring until well combined. Cook for an additional 2-3 minutes to soften the vegetables slightly.
  • Turn off the heat and mix in the sliced green onions and sesame seeds, stirring gently to combine.
  • To assemble, take a lettuce leaf, add a spoonful of the teriyaki chicken mixture, and top it with optional Sriracha and cilantro if desired.
  • Wrap the leaf around the filling and enjoy!

Notes

Optional toppings include Sriracha and chopped cilantro for added flavor.
Keyword chicken, easy, healthy, lettuce wraps, teriyaki