Description
Teriyaki Chicken Lettuce Wraps are a light, fresh, and healthy meal featuring tender chicken glazed with savory teriyaki sauce, wrapped in crisp lettuce leaves for a flavorful low-carb dish.
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, diced
1/2 cup teriyaki sauce
1 tablespoon vegetable oil
1/2 cup shredded carrots
1/2 cup diced bell peppers
2 green onions, sliced
1 teaspoon minced garlic
1 teaspoon grated ginger
1 head butter or iceberg lettuce, leaves separated
Optional toppings: sesame seeds, chopped cilantro, sliced almonds
Instructions
Heat vegetable oil in a skillet over medium heat. Add diced chicken and cook until browned and cooked through, about 6-8 minutes.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Pour teriyaki sauce over chicken. Add shredded carrots, bell peppers, and green onions. Cook for another 3-4 minutes until veggies are tender-crisp and sauce thickens slightly.
- Spoon the teriyaki chicken mixture into lettuce leaves.
- Garnish with sesame seeds, cilantro, or almonds if desired. Serve immediately.
Notes
- Substitute chicken with tofu, shrimp, or ground turkey for protein variations.
- Add sriracha or red pepper flakes for a spicy kick.
- Include chopped mushrooms, water chestnuts, or snap peas for extra veggies.
- Use gluten-free teriyaki sauce to keep the dish gluten-free.
- Store cooked chicken mixture in airtight container in fridge up to 3 days.
- Warm chicken mixture in skillet to reheat; keep lettuce leaves separate and refrigerated.
- Freeze chicken mixture for up to 2 months in airtight container.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 wrap (with filling only)
- Calories: 220
- Sugar: 7g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
