Description
These flavorful Teriyaki Chicken Lettuce Wraps are light, easy to make, and delicious. Tender diced chicken breast is cooked with colorful vegetables, crunchy nuts, and savory teriyaki sauce, then wrapped in crisp lettuce leaves for a healthy and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Chicken and Sauce
- 1½ lb boneless, skinless chicken breasts, diced into small pieces
- 2 tablespoons sesame oil, divided
- 1 cup teriyaki sauce, divided
Vegetables and Aromatics
- ⅔ cup carrots, shredded
- 1 garlic clove, minced
- 1 cup green onions, sliced (divided)
- 1 large red bell pepper, seeded and diced
- 1 (8-ounce) can sliced water chestnuts, drained and chopped
Garnishes
- ⅔ cup cashews or peanuts, roughly chopped
- Romaine, iceberg, or butter lettuce leaves
- 2 tablespoons sesame seeds for garnish
Instructions
- Cook the Chicken: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the diced chicken and cook for 3-5 minutes, stirring occasionally, until fully cooked and the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the remaining tablespoon of sesame oil. Add the minced garlic and ⅔ cup of the sliced green onions. Sauté for about 30 seconds until fragrant, taking care not to burn the garlic.
- Cook the Vegetables: Add the diced red bell pepper and chopped water chestnuts to the skillet. Stir and cook for about 2 minutes until the vegetables begin to soften but still retain some crunch.
- Add the Sauce: Pour in ⅔ of the teriyaki sauce, reserving the rest for later. Stir well to combine and cook for about 1 minute, allowing the flavors to meld.
- Combine Chicken and Carrots: Return the cooked chicken and shredded carrots to the skillet. Stir thoroughly to mix all ingredients and heat through for another 1-2 minutes.
- Assemble the Wraps: Spoon the chicken mixture into fresh lettuce leaves. Garnish with the remaining sliced green onions, chopped cashews or peanuts, and sesame seeds. Drizzle with the reserved teriyaki sauce if desired and serve immediately.
Notes
- Use firm lettuce varieties like Romaine or Butter lettuce for sturdy wraps that hold the filling well.
- For a nut-free option, omit the cashews or peanuts and substitute with toasted seeds if desired.
- Adjust the amount of teriyaki sauce to your taste preference for sweetness and saltiness.
- Make sure to cook the chicken thoroughly to an internal temperature of 165°F for food safety.
- These wraps can be served warm or at room temperature, making them perfect for meal prep or casual gatherings.
