Teriyaki Chicken Lettuce Wraps
A bright, crunchy dinner that comes together in under 20 minutes, these teriyaki chicken lettuce wraps are perfect for a light, flavorful, and hand-held meal.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast, diced into 1/2-inch pieces For even cooking
- 3–4 tablespoons teriyaki sauce Store-bought or homemade
- 8–12 large leaves lettuce (Romaine or Butter/Bibb) Work best for the wraps
- 1 medium carrot, shredded For crunch and texture
- 1 each bell pepper, diced Any color
- 2 each green onions, thinly sliced Most used in the filling, additional for garnishing
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced Or 1/4 teaspoon ground ginger
- 1–2 tablespoons neutral oil for cooking Canola, vegetable, or avocado
- optional sesame seeds For garnish
Instructions
Preparation
- Heat a large skillet over medium heat and add the oil. When shimmering, add the minced garlic and ginger. Sauté for 30–45 seconds until fragrant but not browned.
- Add the diced chicken in a single layer. Cook without moving for 2–3 minutes to let the pieces sear, then stir and continue cooking until all sides are lightly browned and the chicken is nearly cooked through (total 5–7 minutes depending on dice size).
- Pour the teriyaki sauce over the chicken and stir to coat. Cook 1–2 minutes more until the sauce reduces slightly and the chicken reaches an internal temperature of 165°F (74°C).
- Remove the pan from heat and immediately stir in the shredded carrot, diced bell pepper, and most of the green onions. Toss to combine.
- Spoon the teriyaki chicken mixture into lettuce leaves, top with the remaining green onions and a sprinkle of sesame seeds if using.
- Serve right away so the lettuce stays crisp.
Notes
To keep lettuce dry, spin in a salad spinner or pat with paper towels. For variations, try swapping proteins or adding Sriracha for heat. Store chicken mixture separately from lettuce for best texture.