Teriyaki Chicken Lettuce Wraps

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Photography Credit: Lisa Lin

Please welcome my friend Lisa Lin from Healthy Nibbles and Bits as she shares a favorite lettuce wrap recipe! ~Elise

Summertime is all about light, fresh meals, and these teriyaki chicken lettuce wraps fit the bill exactly.

The chicken filling is flavored with a homemade teriyaki sauce. You could substitute your favorite store-bought teriyaki sauce in this recipe, but making your own is easy. I also find store-bought sauce to be too sweet for my taste, so I like that I can control the amount of sugar that goes into this sauce.

As a bonus, the leftover teriyaki sauce is actually great with any stir-fry recipe, or as a sauce for baked chicken or fish. It will keep in the fridge for about a week.

Teriyaki Chicken Lettuce Wraps

I like using butter lettuce as wraps, but any kind of lettuce works. You can even use collard greens or Swiss chard. The recipe calls for diced zucchini and red bell peppers, but it works with whatever vegetables you have on hand. Feel free to improvise!

These lettuce wraps also make a great party appetizer if you double the recipe. Serve the chicken filling in one big bowl with the lettuce and extra teriyaki sauce on a nearby platter, then have your guests make their own wraps!

Teriyaki Chicken Lettuce Wraps Recipe

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  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Yield: 4 servings

Mirin is a Japanese rice wine often used in cooking. You can find it at Asian grocery stores or sometimes with the other Asian ingredients at larger U.S. grocery stores.

If you can’t find mirin, use sherry cooking wine or leave it out entirely. The mirin is there for flavor, but your sauce will still be great without it.

Ingredients

Teriyaki Sauce

  • ¼ cup (60 ml) low-sodium soy sauce (or tamari, for gluten-free)
  • 3 tablespoons water, divided
  • 2 tablespoons mirin
  • 2 tablespoons honey
  • 2 medium cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon cornstarch

Chicken Filling

  • 2 tablespoon olive oil, divided
  • ½ cup diced red onions (1/4 of a large red onion, or 1/3 of a small one)
  • 1 pound (450 g) ground chicken
  • Kosher salt
  • 1 medium zucchini, diced
  • 1 medium red bell pepper, seeded and diced
  • 1 scallion, thinly sliced
  • ½ teaspoon sesame oil

To Serve

  • 1 head butter lettuce, leaves separated and rinsed
  • Roasted peanuts, chopped
  • Chopped cilantro
  • Thinly sliced scallions

Method

1 Prepare the teriyaki sauce: Combine the soy sauce, 2 tablespoons of the water, mirin, honey, minced garlic and grated ginger in a saucepan. Bring everything to boil over medium heat.

Teriyaki Chicken Lettuce Wraps Teriyaki Chicken Lettuce Wraps

Dissolve the cornstarch with the remaining tablespoon of water and add to the teriyaki sauce. Reduce heat to medium-low, and let the sauce simmer until it starts to thicken, about 30 seconds to a minute.

Turn off the heat and allow the sauce to cool. The sauce will thicken a little more as it cools. You should have about 1/2 to 3/4 cup of sauce.

2 Cook the chicken: Heat 1 tablespoon of olive oil in a sauté pan over high heat. Add half of the diced red onions and cook until they start to soften, about 2 minutes. Add ground chicken and a pinch of kosher salt. Using your spatula, break up chicken into smaller pieces. Stir occasionally until the chicken is cooked through, 5 to 7 minutes. Transfer the chicken to a clean plate.

3 Cook the vegetables: Quickly wipe down the pan and heat another tablespoon of olive oil over medium heat. Add the remaining diced red onions and cook until they soften, about 2 minutes. Add the zucchini and red pepper, and cook, stirring occasionally, until the peppers start to soften, 3 to 4 minutes. Stir the sliced scallions and cooked chicken into the pan with cooked vegetables.

Teriyaki Chicken Lettuce Wraps Teriyaki Chicken Lettuce Wraps

4 Coat with the teriyaki sauce: Drizzle 6 tablespoons of the prepared teriyaki sauce and ½ teaspoon sesame oil into the pan and stir. Save the rest of the teriyaki sauce for drizzling over wraps. Turn off heat, taste, and adjust seasonings if needed.

Teriyaki Chicken Lettuce Wraps

5 To serve, place several spoonfuls of filling onto a lettuce leaf. Top with chopped peanuts, cilantro, scallions, and an extra drizzle of teriyaki sauce, if desired. Leftover teriyaki sauce will keep for about a week in the refrigerator.

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Lisa Lin

Lisa Lin is the writer and photographer behind Healthy Nibbles & Bits, where she shares simple, gluten-free recipes. She grew up in San Francisco and spent time living in China and Washington, D.C. before moving back to California. Her recipes are often inspired by her time in China and travel throughout Southeast Asia.

More from Lisa

Links:

Teriyaki Chicken Breasts here on Simply Recipes

Showing 4 of 15 Comments

  • Rosie Lucchesini-Jack

    Hi there..I made this tonight and hubs, 8yo daughter and I thought it was great. My only change was to use chopped cashews in lieu of the peanuts on top of the wraps. Other than that, I prepared the recipe as is. Thanks for such an easy and tasty recipe.

  • leskap19

    I made this last night for my family. I really enjoyed the teriyaki also. I used a variety of vegetables that I had leftover from another recipe and diced them all into similar sized pieces (red pep, zuchini, green beans, yams, eggplant). Turned out great and a great way to use leftovers. Next time I will add some sort of minced chili pepper to add some zip.

  • Mark Anderson

    Made this the day it was posted. I tried rolling them in lettuce but soon lost patience. It’s a terrible delivery system–too slow. What’s needed is a really large bowl of lettuce topped with the teriyaki chicken. I doubled the sauce recipe. Next time I’ll make even more.

  • Nadejda Taylor

    Thank you for teaching how to make teriyaki sauce: easy indeed, and the fragrance of the fresh garlic and ginger fills the kitchen with happiness.

  • Dipti

    This recipe looks so delicious and I also mentioned about the teriyaki sauce what is actually great with any kind of stir-fry recipe. Finally, I appreciate your awesome recipe and thank a lot.

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