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- 2 boneless, skinless chicken breasts, diced into bite-sized pieces - 1 tablespoon sesame oil - 1/4 cup low sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon fresh ginger, finely minced - 2 cloves garlic, finely minced - 1/2 cup green bell pepper, finely chopped - 1/2 cup carrot, grated - 1/4 cup green onions, sliced (plus extra for garnish) - 1 tablespoon toasted sesame seeds (plus extra for garnish) - 1 head of butter or romaine lettuce, leaves carefully separated - Salt and freshly ground black pepper, to taste To make these wraps, start with your chicken. You want them diced small for easy eating. The sesame oil adds a great flavor. For the teriyaki sauce, mix soy sauce, honey, rice vinegar, minced ginger, and garlic. This sauce is key for that sweet and salty kick. Next, gather your veggies. Green bell pepper and carrot add color and crunch. Don't forget the green onions and sesame seeds for garnish. These not only taste great but also make the dish look pretty. Finally, you'll need fresh lettuce leaves. Butter or romaine works well. They hold everything together and make for a fun wrap. The mix of flavors and textures in these Teriyaki Chicken Lettuce Wraps is truly delightful! {{ingredient_image_2}} Start by heating the sesame oil in a large skillet over medium heat. The oil will get hot quickly. Once it’s hot, add the diced chicken breasts. Cook them for about 5 to 7 minutes. Stir often to brown all sides. Make sure there is no pink left in the center. This means the chicken is fully cooked. While the chicken cooks, grab a mixing bowl. Here, you will make the teriyaki sauce. Whisk together the low sodium soy sauce, honey, rice vinegar, minced ginger, and minced garlic. Mix until everything is well combined. This sauce is what makes the chicken so tasty! When the chicken is cooked, pour the teriyaki sauce over it. Stir well to coat every piece of chicken. Allow this mix to simmer for 3 to 4 minutes. This helps thicken the sauce a bit. Next, add the chopped green bell pepper and grated carrot. Cook for another 2 to 3 minutes. You want the veggies to be tender but still crisp. Finally, season with salt and black pepper to taste. Turn off the heat and gently fold in the sliced green onions and toasted sesame seeds. Now, you are ready to assemble! Take a lettuce leaf and spoon in the teriyaki chicken mixture. Fold it up like a wrap, and enjoy! To make the best teriyaki chicken, start with fresh chicken breasts. Dice them evenly for quick cooking. Use a hot skillet to sear the chicken. This gives it a nice brown color. Cook it until there is no pink left inside. This usually takes about 5-7 minutes. When making the sauce, whisk the soy sauce, honey, rice vinegar, minced ginger, and garlic well. This ensures every bite is full of flavor. Simmer the chicken in the sauce for 3-4 minutes. This helps thicken it and blend the flavors perfectly. Presentation matters. For a beautiful display, arrange the filled lettuce wraps on a big platter. Sprinkle some sesame seeds on top for a nice crunch. Add sliced green onions as a bright garnish. You can also serve extra teriyaki sauce on the side. This adds fun for dipping and keeps things exciting. One mistake is overcooking the chicken. This can make it dry and chewy. Always check that it’s cooked through but still juicy. Another mistake is not seasoning the mixture. A pinch of salt and black pepper can enhance the taste. Lastly, avoid filling the lettuce too much. This can cause the wraps to tear. Keep it simple and enjoy each bite! Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your teriyaki chicken wraps, making them more vibrant and delicious. Customize Your Veggies: Feel free to substitute or add your favorite vegetables like cucumbers or shredded cabbage for additional crunch and flavor. Make It Spicy: Add a dash of red pepper flakes or a drizzle of sriracha to the teriyaki sauce if you prefer a spicier kick to your wraps. Choose the Right Lettuce: Butter lettuce is ideal for wraps, but you can also use iceberg for a crunchier texture or romaine for a sturdier option. {{image_4}} You can swap chicken for other proteins. Try diced tofu for a lighter meal. Ground turkey also works well. It cooks quickly and absorbs flavors. Shrimp is another tasty choice. Just stir-fry until it's pink and cooked through. To make this dish vegetarian, use tempeh or seitan. Both mimic the texture of chicken. For a vegan option, replace honey with maple syrup or agave. Ensure that soy sauce is vegan. You can add more veggies like mushrooms or zucchini for extra texture. Spice up your teriyaki chicken with a dash of sriracha. This adds heat and depth. You can also include fresh herbs like cilantro or basil. These herbs bring freshness to the wraps. Another idea is to sprinkle in some lime juice for a zesty kick. Don't forget to experiment with different nuts like cashews for crunch! To store leftovers, let the teriyaki chicken cool. Place it in an airtight container. You can keep it in the fridge for up to three days. Keep the lettuce leaves separate to stay fresh. This helps prevent sogginess. When you are ready to eat, reheat the chicken. You can use a microwave or a skillet. If using a microwave, heat for 1-2 minutes. Stir halfway to heat evenly. If using a skillet, cook on low heat until warm. Add a splash of water if it seems dry. To freeze, place the cooled chicken in a freezer bag. Squeeze out as much air as possible. It can stay frozen for up to three months. Thaw it in the fridge overnight before reheating. Avoid freezing the lettuce; it will become limp. Yes, you can use other types of lettuce. Iceberg and romaine are great options. They both add crunch and freshness. You can also try cabbage leaves for a different taste. Each lettuce adds its own flavor and texture. To make this dish gluten-free, swap regular soy sauce for gluten-free soy sauce or tamari. Be sure to check the honey and sesame oil labels. Most brands are gluten-free, but it’s good to confirm. This small change keeps the taste while making it safe for everyone. Teriyaki Chicken Lettuce Wraps pair well with several sides. Serve them with steamed rice or quinoa for a filling meal. A light salad can add freshness and crunch. You might also enjoy some sliced cucumbers or edamame on the side. These options balance the flavors and enhance your meal. This blog post guided you through making Teriyaki Chicken Lettuce Wraps. We covered essential ingredients, including chicken, sauce, and veggies. You learned the steps to cook the chicken, prepare the sauce, and combine it all. I shared tips to perfect your dish and avoid common mistakes. We explored variations like using different proteins and vegan options. Proper storage tips ensure your leftovers stay fresh. Now, you can enjoy this delicious meal anytime! Embrace your cooking journey and create your own tasty twists.

Savory Teriyaki Chicken Lettuce Wraps

Delicious chicken wrapped in fresh lettuce with a savory teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, diced
  • 1 tablespoon sesame oil
  • 0.25 cup low sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, finely minced
  • 2 cloves garlic, finely minced
  • 0.5 cup green bell pepper, finely chopped
  • 0.5 cup carrot, grated
  • 0.25 cup green onions, sliced
  • 1 tablespoon toasted sesame seeds
  • 1 head butter or romaine lettuce, leaves separated
  • Salt and freshly ground black pepper, to taste

Instructions
 

  • Heat the sesame oil in a large skillet over medium heat. Once hot, add the diced chicken breasts. Sauté for 5-7 minutes, stirring frequently, until the chicken is browned and cooked through.
  • While the chicken cooks, prepare the teriyaki sauce by whisking together the soy sauce, honey, rice vinegar, minced ginger, and minced garlic in a mixing bowl until well combined.
  • Once the chicken is fully cooked, pour the prepared teriyaki sauce over the chicken in the skillet. Stir thoroughly to ensure all the chicken pieces are well coated in the sauce. Allow the mixture to simmer for approximately 3-4 minutes.
  • Add the finely chopped green bell pepper and grated carrot into the skillet. Continue to cook for an additional 2-3 minutes, stirring occasionally, until the vegetables are tender yet still retain some crispness.
  • Season the mixture with salt and freshly ground black pepper to taste. Remove from heat and gently fold in the sliced green onions and toasted sesame seeds.
  • To assemble, take a generous spoonful of the teriyaki chicken mixture and place it in the center of each lettuce leaf. Fold the edges of the leaf over like a wrap.

Notes

Arrange the filled lettuce wraps artistically on a serving platter. Serve with extra teriyaki sauce on the side for dipping.
Keyword chicken, healthy, lettuce wraps, teriyaki