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- 1 lb ground chicken - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 inch ginger, grated - 1/4 cup low-sodium soy sauce - 1/4 cup honey - 1 tablespoon rice vinegar - 1 tablespoon cornstarch mixed with 2 tablespoons water - 1 cup carrots, shredded - 1/2 cup red bell pepper, finely chopped - 1/2 cup green onions, chopped - 1 head of butter or iceberg lettuce, leaves separated - Toasted sesame seeds for garnish - Sriracha sauce for serving (optional) If you have no ground chicken, you can use turkey or lean beef. For a soy-free option, try coconut aminos instead of soy sauce. If you want a vegan twist, swap ground chicken for crumbled tofu or tempeh. Honey can be replaced with maple syrup or agave nectar for a plant-based choice. Choose ground chicken that is pink and moist. Fresh ginger should feel firm and not squishy. Look for garlic that is dry and has no sprouts. For veggies, select bright carrots and bell peppers that are firm to the touch. When picking lettuce, ensure the leaves are crisp and vibrant. {{ingredient_image_1}} 1. Start by heating 1 tablespoon of sesame oil in a large skillet over medium heat. 2. Once hot, add 2 cloves of minced garlic and 1 inch of grated ginger. Sauté them for about 30 seconds until you smell their fragrance. 3. Then, add 1 pound of ground chicken to the skillet. Cook it for 5 to 7 minutes. Break it apart with a spoon while it cooks. 4. In a bowl, mix together 1/4 cup of low-sodium soy sauce, 1/4 cup of honey, and 1 tablespoon of rice vinegar. 5. Pour this sauce over the cooked chicken and stir it well. Let it simmer for a moment. 6. Now, add 1 tablespoon of cornstarch mixed with 2 tablespoons of water to the skillet. Stir until the sauce thickens, which should take about 2 to 3 minutes. 7. Next, toss in 1 cup of shredded carrots, 1/2 cup of finely chopped red bell pepper, and 1/2 cup of chopped green onions. Stir for another 1 to 2 minutes. 8. Remove the skillet from heat and let your mixture cool for a few minutes. 9. Take a lettuce leaf from the head of butter or iceberg lettuce. Spoon a generous amount of the chicken mixture into the center of the leaf. 10. Garnish with toasted sesame seeds. If you enjoy heat, you can drizzle some sriracha sauce on top. 11. Carefully fold the lettuce around the filling and enjoy your wrap! - Heating oil and sautéing garlic and ginger: 1 minute - Cooking ground chicken: 5 to 7 minutes - Mixing and simmering sauce: 2 minutes - Thickening sauce with cornstarch: 2 to 3 minutes - Adding veggies and stirring: 1 to 2 minutes - Cooling and assembling: 5 minutes - Use medium heat for even cooking. Too high can burn the chicken. - Break the chicken apart well to ensure all pieces cook evenly. - Don’t rush the cooking; let the chicken develop a nice brown color. - If you want a bit of crunch, let the chicken brown for an extra minute or two. To boost flavors, try adding fresh herbs. Cilantro or basil add freshness. You can also mix in some crushed red pepper for heat. If you like a sweet touch, add more honey or a dash of pineapple juice. For a nutty taste, sprinkle in some chopped peanuts or cashews. To make wrapping easier, choose large lettuce leaves. Butter or iceberg lettuce works best. Lay the leaf flat and add the chicken mixture in the center. Use a spoon to help scoop and fold the lettuce around the filling. This keeps the filling secure. For a lovely finish, sprinkle toasted sesame seeds on top. They add crunch and look great. You can also add thin slices of green onion for color. If you like spice, drizzle sriracha over the wraps. This makes each wrap pop with flavor and style. Pro Tips Use Fresh Ingredients: Fresh garlic and ginger will elevate the flavor of your teriyaki sauce, making your wraps more aromatic and delicious. Customize Your Veggies: Feel free to add or substitute other vegetables like shredded cabbage or diced cucumbers based on your preference for added crunch and flavor. Adjust the Sweetness: If you prefer a less sweet sauce, reduce the amount of honey or substitute it with a sugar alternative to better suit your taste. Perfect the Lettuce Wraps: Choose sturdy lettuce like iceberg or butter lettuce to hold the filling without tearing, ensuring a mess-free eating experience. {{image_2}} You can switch out ground chicken for other meats. Try ground turkey for a leaner option. Ground beef adds a rich flavor, while shrimp gives a nice twist. For a spicy kick, use chorizo. Each protein brings its unique taste to the dish. You can make these wraps vegetarian or vegan easily. Use tofu as a filling. Press the tofu to remove water, then cube it. Cook it until golden brown for the best texture. Tempeh is another great choice, offering a nutty flavor. For a fun twist, use mushrooms, like shiitake or portobello, for a meaty bite. While teriyaki sauce is classic, feel free to explore other flavors. Try hoisin sauce for a sweet and savory touch. A spicy chili garlic sauce adds heat and flavor. For a tangy twist, use a citrus-based sauce. Mix and match these sauces to find your favorite combination! After you enjoy your teriyaki chicken lettuce wraps, store the leftovers smartly. Place the chicken filling in an airtight container. Keep the lettuce leaves separate. This helps them stay crisp. You can store the chicken mixture for up to three days in the fridge. If you combine them, the lettuce will become soggy fast. When you're ready to eat leftovers, reheat the chicken filling. Use a skillet over medium heat. Stir it often until it's warm. This keeps the chicken juicy. Avoid using the microwave if you can. It can make the chicken dry. Warm the lettuce leaves briefly in a pan if you want them softer. You can freeze the chicken filling for longer storage. Make sure it’s cool first, then transfer it to a freezer-safe bag. Squeeze out as much air as possible. It can last for up to three months. When you’re ready to use it, thaw it in the fridge overnight. Reheat it on the stove. Always use fresh lettuce leaves for the best taste when you serve it. Yes, you can prepare the filling in advance. Cook the chicken and mix in the sauce. Store this in the fridge for up to two days. When you’re ready to eat, just warm it up. Assemble the wraps with fresh lettuce and any toppings right before serving. This keeps the lettuce crisp. These wraps pair well with a few sides. Here are some options: - Steamed rice or cauliflower rice - Edamame beans - A light salad with sesame dressing - Sliced cucumbers with rice vinegar These sides complement the flavors of the wraps and add more nutrition. The recipe is not gluten-free as it uses soy sauce. However, you can substitute low-sodium soy sauce with tamari. Tamari is a gluten-free option that tastes similar to soy sauce. This small change allows those with gluten sensitivities to enjoy the wraps too. This blog post guides you through making Teriyaki Chicken Lettuce Wraps. We covered ingredients, cooking steps, and ways to enhance flavor. You learned healthy substitutions and how to select fresh ingredients for the best taste. I provided easy tips for assembly and presentation, plus variations to fit your needs. Finally, we discussed storage and reheating methods. Now, you can enjoy delicious, fresh wraps anytime. Try your own twist on this recipe!

Teriyaki Chicken Lettuce Wraps

Delicious and healthy lettuce wraps filled with teriyaki chicken and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb ground chicken
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 cup low-sodium soy sauce
  • 1 cup honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 cup carrots, shredded
  • 1 2 red bell pepper, finely chopped
  • 1 2 green onions, chopped
  • 1 head butter or iceberg lettuce, leaves separated
  • 1 tablespoon toasted sesame seeds for garnish
  • 1 tablespoon sriracha sauce for serving (optional)

Instructions
 

  • In a large skillet, heat the sesame oil over medium heat.
  • Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
  • Add the ground chicken to the skillet. Cook until browned and no longer pink, breaking it apart with a spoon (about 5-7 minutes).
  • In a bowl, whisk together the soy sauce, honey, and rice vinegar. Pour this mixture over the cooked chicken, stirring well to combine.
  • Bring the mixture to a simmer and then add the cornstarch slurry. Stir until the sauce thickens (approximately 2-3 minutes).
  • Add the shredded carrots, chopped red bell pepper, and green onions to the chicken and stir to combine for an additional 1-2 minutes.
  • Remove from heat and let cool slightly before assembling the wraps.
  • Take a lettuce leaf and spoon a generous amount of the chicken mixture into the center.
  • Garnish with toasted sesame seeds and, if desired, drizzle with a little sriracha for heat.
  • Carefully fold the lettuce around the filling and enjoy!

Notes

Sriracha sauce can be added for extra heat.
Keyword chicken, easy, healthy, lettuce wraps, teriyaki