Looking for a meal that checks all the boxes—fast, flavorful, healthy, and fun to eat? Teriyaki Chicken Lettuce Wraps are about to become your new go-to. Imagine tender, juicy chicken tossed in a glossy, sweet-savory teriyaki sauce, mingling with crisp water chestnuts and carrots, then bundled up in cool lettuce leaves for a meal that’s as satisfying as it is fresh. Whether you’re serving these as a light dinner, a crowd-pleasing appetizer, or a meal prep hero, this dish packs a punch of Asian-inspired flavor with minimal fuss. Get ready to fall for Teriyaki Chicken Lettuce Wraps—your taste buds are in for a treat!
Ingredients You’ll Need
The beauty of Teriyaki Chicken Lettuce Wraps lies in their simplicity—each ingredient brings something essential to the table, from crunch to color to that irresistible umami kick. Don’t skip these! They’re the secret to making every bite pop.
- Sesame oil: Adds a nutty depth and authentic aroma to your chicken filling.
- Ground chicken or finely chopped chicken breast: The star protein—ground chicken keeps things tender and soaks up all the saucy goodness.
- Garlic (minced): Brings pungent, savory notes that elevate every Asian-inspired dish.
- Fresh ginger (grated): Offers a gentle zing and warmth that balances the sweetness of the teriyaki.
- Diced water chestnuts: Delivers that signature crunch that makes each bite extra satisfying.
- Chopped green onions: Adds a fresh, oniony bite and a pop of color.
- Shredded carrots: Sweetness and vibrant color, plus a little extra crunch.
- Teriyaki sauce (store-bought or homemade): The heart of this dish—sweet, salty, sticky, and utterly craveable.
- Soy sauce (optional): For those who love a little more savory punch—totally adjustable to taste.
- Butter lettuce or romaine: These leaves are sturdy yet tender, perfect for wrapping up all that delicious filling.
- Sesame seeds and extra green onions (optional): For garnish—they add visual flair and a final hit of flavor.
How to Make Teriyaki Chicken Lettuce Wraps
Step 1: Cook the Chicken
Start by heating your sesame oil in a large skillet over medium heat. Once it shimmers, add your ground chicken or chopped chicken breast. Cook for about 5 to 7 minutes, breaking it apart with a spatula as it browns. You’re looking for juicy, golden chicken—don’t rush this step, as it builds the foundation of flavor for your Teriyaki Chicken Lettuce Wraps. If you notice extra fat, feel free to drain it off.
Step 2: Add the Aromatics and Veggies
Next, stir in the minced garlic and grated ginger, letting their aromas fill your kitchen. Toss in the diced water chestnuts, chopped green onions, and shredded carrots. Sauté everything together for another 2 to 3 minutes, just until the veggies are slightly softened but still vibrant. This mix should look colorful and smell incredible—this is where the wraps get their signature crunch and freshness.
Step 3: Sauce It Up
Pour in the teriyaki sauce and add the soy sauce if you like things a little saltier. Stir well to coat every morsel of chicken and veggie in that glossy, irresistible glaze. Let it simmer for 1 to 2 minutes, just until everything is heated through and the sauce clings to the filling. Take a moment to taste—this is your chance to adjust for sweetness, saltiness, or even a splash more ginger if you’re feeling bold.
Step 4: Assemble the Teriyaki Chicken Lettuce Wraps
Remove the skillet from the heat and get your lettuce leaves ready. Spoon generous helpings of the warm chicken mixture into each leaf. You want enough filling for a satisfying bite, but don’t overstuff or things might get messy (though, honestly, that’s part of the fun). Sprinkle with sesame seeds and extra green onions for a pretty and flavorful finish. Serve right away for maximum crunch and freshness!
How to Serve Teriyaki Chicken Lettuce Wraps
Garnishes
A sprinkle of toasted sesame seeds and a scatter of finely sliced green onions on top of your Teriyaki Chicken Lettuce Wraps adds a pop of color and a subtle nutty flavor. If you want to go the extra mile, a little drizzle of extra teriyaki sauce or a squirt of sriracha can really wake up those taste buds.
Side Dishes
These wraps play well with a variety of sides. Try them with a bowl of steamed jasmine rice, chilled rice noodles, or a crisp Asian slaw for contrast. If you’re keeping things light, a simple miso soup or a plate of edamame makes a fantastic pairing.
Creative Ways to Present
For parties or family-style dinners, set out the chicken filling and lettuce leaves buffet-style so everyone can build their own Teriyaki Chicken Lettuce Wraps just how they like them. Or, for a more elegant twist, use endive for bite-sized appetizers, or pile the filling over a bed of greens for a hearty salad.
Make Ahead and Storage
Storing Leftovers
Keep any leftover chicken filling in an airtight container in the refrigerator for up to three days. Be sure to store the lettuce leaves separately to keep them crisp and fresh—nobody likes a soggy wrap!
Freezing
The chicken filling for Teriyaki Chicken Lettuce Wraps freezes beautifully. Let it cool completely, then pack it into freezer-safe bags or containers. It will keep well for up to two months. Just remember: freeze the filling only, not the lettuce.
Reheating
To bring the filling back to life, reheat it gently in a skillet over medium heat or in the microwave, stirring halfway through. Add a splash of water or extra teriyaki sauce if it looks a bit dry, then spoon it into fresh lettuce leaves for another round of deliciousness.
FAQs
Can I use ground turkey or beef instead of chicken?
Absolutely! Ground turkey or beef work wonderfully in this recipe. Just follow the same instructions, and adjust seasoning to taste. The teriyaki sauce pairs well with all kinds of proteins.
What kind of lettuce is best for Teriyaki Chicken Lettuce Wraps?
Butter lettuce is my top pick for its soft, pliable leaves and slightly sweet flavor, but romaine is a great sturdy alternative. Both hold up well and let the filling shine.
Can I make these gluten-free?
Yes! Just make sure to use gluten-free teriyaki sauce and soy sauce (or substitute with tamari or coconut aminos). All the other ingredients are naturally gluten-free, so you’re good to go.
How can I make these wraps more filling?
To bulk up your Teriyaki Chicken Lettuce Wraps, add a scoop of cooked rice or rice noodles to each wrap before adding the chicken mixture. This makes them extra satisfying for bigger appetites.
Can I prepare the filling ahead of time for meal prep?
Definitely! The chicken filling can be made a couple of days ahead, making these wraps perfect for busy weeknights or easy lunches. Just assemble with fresh lettuce leaves whenever you’re ready to eat.
Final Thoughts
Give these Teriyaki Chicken Lettuce Wraps a try and watch how quickly they disappear from the table! They’re fresh, flavorful, and endlessly adaptable—truly a recipe you’ll want to make again and again. Don’t be surprised if they become a regular in your dinner rotation. Enjoy every bite!
Print
Teriyaki Chicken Lettuce Wraps Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course, Appetizer
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
These Teriyaki Chicken Lettuce Wraps are a healthy and flavorful Asian-inspired dish perfect for a light meal or appetizer. Ground chicken is cooked with aromatic garlic and ginger, mixed with crunchy water chestnuts and fresh vegetables, and coated in a savory teriyaki sauce. Served in crisp butter lettuce leaves, these wraps are low-carb, gluten-free (with appropriate sauces), and ready in just 20 minutes.
Ingredients
Protein & Vegetables
- 1 pound ground chicken or finely chopped chicken breast
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup diced water chestnuts
- 1/4 cup chopped green onions
- 1/4 cup shredded carrots
Sauces & Seasonings
- 1 tablespoon sesame oil
- 1/3 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon soy sauce (optional, for added saltiness)
To Serve
- 1 head butter lettuce or romaine lettuce, washed and dried
- Sesame seeds for garnish (optional)
- Extra green onions for garnish (optional)
Instructions
- Cook the chicken: Heat sesame oil in a large skillet over medium heat. Add the ground chicken and cook for 5–7 minutes, breaking it apart with a spatula until fully cooked through. Drain any excess fat if necessary to keep the wraps light and healthy.
- Add aromatics and vegetables: Stir in the minced garlic, grated ginger, diced water chestnuts, chopped green onions, and shredded carrots. Cook for an additional 2–3 minutes until the vegetables are slightly softened and fragrant, enhancing the texture and flavor of the filling.
- Mix in sauces: Pour in the teriyaki sauce and soy sauce if using, then simmer the mixture for 1–2 minutes until everything is well coated and heated through. This step intensifies the savory, sweet notes characteristic of teriyaki dishes.
- Assemble wraps: Remove the skillet from heat. Spoon the warm chicken mixture into the washed and dried butter lettuce leaves, creating individual wraps. Garnish each with sesame seeds and extra green onions if desired. Serve immediately to maintain the crispness of the lettuce and the warmth of the filling.
Notes
- For a lower-carb option, choose a low-sugar teriyaki sauce or make your own to control sugar content.
- To make the meal more filling, add cooked rice noodles or jasmine rice to the chicken mixture.
- This flavorful chicken mixture also works perfectly as a filling for flour or corn tortillas or as a topping for a fresh salad.
Nutrition
- Serving Size: 2–3 wraps
- Calories: 280
- Sugar: 7g
- Sodium: 570mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg
