If you’re searching for a dinner that’s speedy, light, and an absolute flavor bomb, Teriyaki Chicken Lettuce Wraps are for you! Imagine juicy, saucy chicken loaded with crunchy veggies, all tucked into cool, crisp lettuce leaves. This dish is perfect for busy weeknights, but impressive enough for guests. Each bite feels like a little celebration: sweet meets savory, with a gentle zing from ginger and the fresh, vibrant crunch of carrots and bell pepper. Teriyaki Chicken Lettuce Wraps are one of those dishes that checks every box – healthy, fun, totally satisfying, and surprisingly simple to whip up.

Teriyaki Chicken Lettuce Wraps Recipe - Recipe Image

Ingredients You’ll Need

These Teriyaki Chicken Lettuce Wraps come together with just a handful of easy-to-find ingredients. Each component brings its own magic, whether it’s the savory depth of soy sauce or the garden-bright lift from veggies. Don’t skip anything – together, they create a dish that’s so much more than the sum of its parts!

1 lb ground chicken: Lean, tender, and packed with protein, ground chicken is the ideal base for soaking up all that glorious teriyaki flavor.
1 tablespoon vegetable oil: A neutral oil to help evenly brown the chicken without getting in the way of the aromatics.
2 cloves garlic (minced): Brings a punchy, aromatic flavor that instantly unlocks a homemade, irresistible depth.
1 teaspoon fresh ginger (grated): Bright, zippy, and slightly warming, ginger makes the teriyaki sauce pop.
1/4 cup low-sodium soy sauce: Salty, savory, and foundational for that classic teriyaki taste – pick low-sodium to keep it balanced.
2 tablespoons honey: Lends just the right amount of sweetness, helping caramelize the sauce and making each bite glisten.
1 tablespoon rice vinegar: A touch of tang that lifts and balances the flavors in the sauce.
1 tablespoon sesame oil: Nutty, aromatic, and essential for that signature finish.
1 tablespoon cornstarch mixed with 2 tablespoons water: This quick slurry thickens the sauce so it hugs every piece of chicken perfectly.
1/2 cup shredded carrots: Adds vibrant color and the most satisfying crunch.
1/2 cup diced red bell pepper: Sweet, crisp, and pretty – a color and texture superstar.
2 green onions (sliced): Fresh, mild onion flavor that ties everything together and makes the wrap pop visually.
1 tablespoon sesame seeds (optional): Sprinkle a few on top for crunch and extra nuttiness.
Butter lettuce leaves (for serving): Soft yet sturdy, butter lettuce makes the dreamiest edible “wrap.”

How to Make Teriyaki Chicken Lettuce Wraps

Step 1: Brown the Chicken

Heat the vegetable oil in a large skillet set over medium heat. Once shimmering, add the ground chicken and cook, using a spatula to break it up as it browns. After about 5 to 6 minutes, the chicken should be cooked through and lightly golden in spots — the perfect base for all that flavor ahead!

Step 2: Add Aromatics

Sprinkle in the minced garlic and grated ginger. Stir constantly for about a minute, just until fragrant. This step unleashes those mouthwatering, savory flavors and turns your kitchen into a teriyaki-scented paradise.

Step 3: Build the Teriyaki Sauce

Pour in the low-sodium soy sauce, honey, rice vinegar, and sesame oil. Mix it all together, ensuring each bite of chicken is completely coated with the glossy, aromatic sauce. This is where the signature teriyaki personality shines through.

Step 4: Thicken the Sauce

Give your cornstarch slurry a quick stir (to keep it smooth), then drizzle it into the pan. Stir well as the sauce thickens and becomes silky, just 2 to 3 minutes. You’ll see it cling beautifully to the chicken, promising saucy lettuce wraps ahead!

Step 5: Add Veggies

Stir in shredded carrots and diced red bell pepper. Let everything cook together for another 2 minutes, just until the veggies start to soften but still have plenty of fresh crunch — a must for contrast in every bite.

Step 6: Finish and Serve

Pull the pan from the heat and fold in your sliced green onions and sesame seeds, if using. Spoon generous portions of the chicken mixture into butter lettuce leaves, arrange on a platter, and serve right away for maximum freshness and crunch.

How to Serve Teriyaki Chicken Lettuce Wraps

Garnishes

To bring your Teriyaki Chicken Lettuce Wraps fully to life, try a sprinkle of freshly sliced green onions, a shower of toasted sesame seeds, or a few extra carrot ribbons for flair. Fresh cilantro or thinly sliced chilies are fun for a little herby heat, too! Presentation aside, these garnishes add layers of flavor and crunch that really seal the deal.

Side Dishes

While these wraps are certainly a knockout on their own, they pair beautifully with sides like a simple cucumber salad, steamed jasmine rice, or miso soup to round things out. A platter of edamame sprinkled with sea salt also makes for a perfect, unfussy companion to Teriyaki Chicken Lettuce Wraps.

Creative Ways to Present

Try arranging your lettuce leaves and chicken filling on a big platter, inviting everyone to assemble their own wraps — it turns dinner into an interactive feast! For parties, serve filling and lettuce separately alongside bowls of extra garnishes. Mini lettuce cups make adorable appetizers, while oversized leaves are perfect for a more satisfying meal portion.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra filling, store it in an airtight container in the refrigerator for up to 3 days. Keep the butter lettuce separate to prevent wilted, soggy wraps and maintain that signature crispness for leftovers.

Freezing

The cooked teriyaki chicken mixture freezes beautifully! Let it cool completely, then pack into a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating — it makes future dinners practically effortless.

Reheating

To bring back that just-cooked flavor, gently reheat the chicken filling in a skillet over medium-low heat, stirring occasionally until warmed through. If the sauce thickens too much, add a splash of water to loosen things up. Spoon into fresh lettuce leaves and serve as you would freshly made wraps.

FAQs

Can I make Teriyaki Chicken Lettuce Wraps ahead of time?

Absolutely! Prepare the chicken filling up to 3 days ahead and store it in the fridge. Assemble with fresh lettuce leaves just before serving for the best texture.

Are there gluten-free options for this recipe?

Yes, simply substitute tamari or a certified gluten-free soy sauce to make these Teriyaki Chicken Lettuce Wraps totally gluten-free. The rest of the ingredients should be naturally safe, but always double-check your labels.

Can I use ground turkey or tofu instead of chicken?

Definitely! Ground turkey works just as well for a lighter protein, while firm crumbled tofu is an excellent vegetarian alternative. Both options soak up that luscious teriyaki sauce perfectly.

What kind of lettuce is best for wraps?

Butter lettuce is hands down the best choice. Its cups are sturdy yet delicate, with a sweet, mild flavor that doesn’t overpower. Romaine or iceberg can work in a pinch, but for maximum enjoyment, track down butter lettuce if possible.

How do I keep my lettuce wraps from getting soggy?

Allow the chicken filling to cool just a little and drain off excess sauce if needed before spooning into the lettuce leaves. Always keep lettuce and filling separate until the moment you’re ready to enjoy your Teriyaki Chicken Lettuce Wraps for that crucial crunch.

Final Thoughts

There’s something so happy and fresh about a platter of Teriyaki Chicken Lettuce Wraps on the table. Every time I serve them, I’m reminded how simple ingredients can come together to make something spectacular. Whether you’re feeding family or wowing your friends, give these lettuce wraps a try – they just might become your new favorite way to do dinner!

Teriyaki Chicken Lettuce Wraps Recipe

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4.7 from 14 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Teriyaki Chicken Lettuce Wraps are a delicious and healthy twist on traditional wraps. Ground chicken is cooked in a savory teriyaki sauce and served in crisp lettuce leaves for a low-carb, gluten-free meal option.

Ingredients

Scale

For the Chicken:

1 lb ground chicken
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water

For the Filling:

1/2 cup shredded carrots
1/2 cup diced red bell pepper
2 green onions, sliced
1 tablespoon sesame seeds (optional)

For Serving:

butter lettuce leaves

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Instructions

Cook the Chicken: Heat vegetable oil in a skillet, add ground chicken, and cook until browned. Add garlic and ginger.
Make the Sauce: Stir in soy sauce, honey, rice vinegar, and sesame oil. Add cornstarch slurry and cook until thickened.
Add Vegetables: Mix in shredded carrots and red bell pepper, cook until slightly softened.
Finish and Serve: Remove from heat, stir in green onions and sesame seeds. Spoon chicken mixture into lettuce leaves and serve.