Description
These flavorful Teriyaki Chicken Lettuce Wraps are a light, easy, and delicious meal perfect for a quick lunch or dinner. Tender diced chicken breasts are cooked with vibrant vegetables and a savory teriyaki sauce, then wrapped in crisp lettuce leaves for a fresh, handheld delight. Garnished with crunchy nuts and sesame seeds, these wraps offer a perfect balance of textures and flavors in just 25 minutes.
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: ⅔ cup for cooking, remaining for garnish)
- 1 large red bell pepper, seeded and diced
- 1 (8-ounce) can sliced water chestnuts, drained and chopped
Garnish and Wrap
- 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 the chicken is fully cooked and reaches an internal temperature of 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 sliced green onions. Sauté for about 30 seconds, stirring continuously, until fragrant but not browned.
- Cook the Vegetables: Add the diced red bell pepper and chopped water chestnuts to the skillet with the aromatics. Cook for about 2 minutes, stirring occasionally, until the vegetables begin to soften but still retain some crunch.
- Add the Sauce: Pour in ⅔ of the teriyaki sauce, reserving the remaining third for later use. Stir well to coat the vegetables and cook for about 1 minute, allowing the sauce to thicken slightly and flavors to meld.
- Combine Chicken and Carrots: Return the cooked chicken to the skillet along with the shredded carrots. Stir everything together thoroughly and cook for another 2 minutes or until heated through and well combined.
- Assemble the Wraps: Spoon the chicken and vegetable mixture into clean lettuce leaves. Garnish each wrap with the remaining sliced green onions, roughly chopped cashews or peanuts, and sprinkle with sesame seeds. Drizzle with the reserved teriyaki sauce if desired for extra flavor.
Notes
- Use any crisp lettuce variety like romaine, iceberg, or butter lettuce for the best wrap texture.
- For a gluten-free version, use gluten-free teriyaki sauce.
- Substitute cashews with peanuts or omit nuts for a nut-free option.
- To reduce sodium, choose a low-sodium teriyaki sauce or homemade alternative.
- To add heat, sprinkle with red pepper flakes or add sriracha to the sauce.
- Leftover filling can be stored in the refrigerator for up to 3 days and reheated.
