If you have been searching for a dish that combines vibrant flavors with a delightfully fresh crunch, you have to try this Teriyaki Chicken Lettuce Wraps Recipe. It’s a perfect blend of tender, savory chicken coated in a luscious homemade teriyaki sauce, all wrapped in crisp lettuce leaves that create a light yet satisfying bite. This recipe offers a wonderful balance of sweet, salty, and umami notes, with a hint of ginger and garlic that warms the palate. Whether you’re looking for a quick weeknight dinner or a fun appetizer to impress guests, these wraps promise every bite to be a crowd-pleaser filled with texture and flavor.
Ingredients You’ll Need
Each ingredient in this Teriyaki Chicken Lettuce Wraps Recipe is thoughtfully chosen to enhance the overall taste, texture, and visual appeal of the dish. From the juicy chicken to the crunchy water chestnuts and the perfectly balanced teriyaki sauce, every component plays an essential role.
- 1 tablespoon oil (olive, sesame, or canola): This is the base for sautéing your aromatics and chicken, adding subtle richness.
- 1 pound ground or finely diced chicken breast: A lean protein that absorbs all the savory and sweet sauce beautifully.
- 1/2 onion, finely chopped: Adds natural sweetness and depth when cooked down.
- 2 cloves garlic, minced: Provides a punch of aromatic flavor that complements the ginger perfectly.
- 1 teaspoon grated fresh ginger (or 1/4 tsp ground): Adds warmth and a bit of zing to brighten the dish.
- 1/2 cup diced water chestnuts (optional): Brings a crunchy texture that makes every bite exciting.
- 2 green onions, sliced: Fresh and mild onion flavor that lightens the dish and adds color.
- Lettuce leaves (butter, iceberg, or romaine): Crisp and tender wraps that provide the perfect vessel for the filling.
- 1/4 cup low-sodium soy sauce: The salty, savory backbone of the teriyaki sauce.
- 2 tablespoons honey or brown sugar: For that essential sweet balance against salty and tangy notes.
- 1 tablespoon rice vinegar: Adds a subtle acidity that cuts through richness.
- 1 tablespoon sesame oil: Intensifies the nutty flavor and aroma in the sauce.
- 1 teaspoon cornstarch + 2 tablespoons water: Used together to thicken the sauce to a glossy finish.
- Pinch of red pepper flakes (optional): A touch of heat for those who love a little spice.
How to Make Teriyaki Chicken Lettuce Wraps Recipe
Step 1: Make the teriyaki sauce
Start by whisking together the soy sauce, honey, rice vinegar, and sesame oil in a small bowl. Next, mix the cornstarch with water until smooth before adding it to the sauce mixture. This step is key because the cornstarch slurry will thicken the sauce during cooking, giving it that shiny, irresistible glaze that clings beautifully to the chicken.
Step 2: Cook the chicken and aromatics
Heat oil in a skillet over medium-high heat, then sauté the finely chopped onion for 2 to 3 minutes until it softens and becomes translucent. Stir in the minced garlic and grated ginger, cooking for about 30 seconds to awaken all those wonderful flavors. This foundational sauté creates the aromatic base that will carry the dish.
Step 3: Brown the chicken
Add your ground or diced chicken to the skillet and cook it until it’s fully browned and no longer pink, breaking it apart as it cooks. This ensures every morsel is evenly cooked and ready to soak up the teriyaki sauce. Thorough cooking here also brings out the savory flavor of the chicken, setting the stage for a mouthwatering filling.
Step 4: Stir in water chestnuts and the teriyaki sauce
Next, fold in the diced water chestnuts, which provide an unexpected and delightful crunch. Pour the prepared teriyaki sauce over the chicken mixture, then reduce the heat and simmer for 2 to 3 minutes, stirring frequently until the sauce thickens and beautifully coats the chicken. This step is where all the magic comes together—the sauce turns velvety, enveloping the chicken with its sweet-savory charm.
Step 5: Finish with green onions
Once the sauce has thickened, stir in the sliced green onions and remove the skillet from heat. The green onions add a fresh pop of color along with a mild oniony zip that completes the flavor profile wonderfully. Now your chicken filling is ready for wrapping.
Step 6: Assemble the wraps
Grab your fresh lettuce leaves and spoon generous amounts of the warm teriyaki chicken mixture into each one. Feel free to get creative by topping with extra green onions, sesame seeds, shredded carrots, or a drizzle of sriracha for heat. These sturdy yet tender cups hold the flavorful filling perfectly, making every bite both fresh and decadent.
How to Serve Teriyaki Chicken Lettuce Wraps Recipe
Garnishes
Enhance the look and taste of your Teriyaki Chicken Lettuce Wraps Recipe with simple garnishes that pack a punch. Toasted sesame seeds add nuttiness and a subtle crunch, while extra sliced green onions offer a burst of freshness. For a vibrant splash of color and a touch of sweetness, shredded carrots work beautifully. If you enjoy a bit of heat, a drizzle of sriracha or a sprinkle of red pepper flakes will pleasantly spice things up.
Side Dishes
These wraps pair perfectly with light, refreshing sides that complement their flavor without overwhelming it. Consider a crisp cucumber salad tossed in a tangy rice vinegar dressing or a simple miso soup to keep the meal balanced and satisfying. Steamed edamame sprinkled with sea salt also makes a great protein-rich accompaniment that adds variety and nutrition to your plate.
Creative Ways to Present
Serving your Teriyaki Chicken Lettuce Wraps Recipe in style can turn a casual meal into a memorable occasion. Arrange the wraps on a large platter alongside small bowls of dipping sauces like extra teriyaki, spicy mayo, or hoisin sauce. For a fun interactive experience, invite guests to assemble their own wraps with an array of toppings such as sliced radishes, chopped peanuts, or fresh cilantro. Presentation is all about making it inviting and playful!
Make Ahead and Storage
Storing Leftovers
Leftover teriyaki chicken filling can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to keep the lettuce leaves separate and only assemble the wraps when ready to eat to maintain that fresh crunch. This way, your wraps stay delicious and crisp rather than wilted and soggy.
Freezing
If you want to save time on a future meal, you can freeze the cooked teriyaki chicken filling in a freezer-safe container or bag for up to 2 months. Be sure to cool the filling completely before freezing. Since lettuce does not freeze well, freeze only the chicken mixture and prepare fresh lettuce when you’re ready to serve.
Reheating
To reheat, gently warm the frozen or refrigerated chicken filling in a skillet over medium heat, stirring occasionally until hot and saucy. Avoid microwaving directly in plastic containers to keep the best texture. Once warmed, spoon into fresh lettuce leaves and enjoy your Teriyaki Chicken Lettuce Wraps Recipe just like freshly made.
FAQs
Can I use chicken thighs instead of ground chicken?
Absolutely! Finely diced chicken thighs work wonderfully because they’re a bit more flavorful and juicy. Just make sure to cut them into small, uniform pieces so they cook evenly and are easy to wrap.
What lettuce is best for wraps?
Butter lettuce is often preferred for wraps due to its tender, flexible leaves, but iceberg and romaine also work well by providing crispness and sturdiness without breaking. Choose fresh leaves with no tears or browning for the best experience.
Can I make the sauce ahead of time?
Yes! The teriyaki sauce can be made a day ahead and stored in the refrigerator. This lets the flavors meld beautifully, and you can simply rewarm it when you’re ready to cook the chicken.
How spicy is this recipe?
The Teriyaki Chicken Lettuce Wraps Recipe itself is mild, but it’s easy to add a pinch of red pepper flakes into the sauce or drizzle sriracha on your assembled wraps for extra heat. This way, it caters to everyone’s spice preference.
Can I substitute the soy sauce for a gluten-free option?
Definitely! Use tamari or a gluten-free soy sauce alternative to keep the recipe gluten-free without sacrificing any of the classic teriyaki flavor.
Final Thoughts
Making this Teriyaki Chicken Lettuce Wraps Recipe is like inviting a burst of flavorful fun into your kitchen that everyone will love. It’s simple, fresh, and endlessly satisfying—perfect for sharing with family or friends. So go ahead and give it a try; once you taste these wraps, they’ll quickly become a staple in your recipe rotation!
Print
Teriyaki Chicken Lettuce Wraps Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Fat
Description
These Teriyaki Chicken Lettuce Wraps are a light and flavorful dish featuring tender ground chicken cooked in a homemade teriyaki sauce and served in crisp lettuce leaves. The combination of savory-sweet teriyaki glaze with crunchy water chestnuts and fresh green onions makes it a perfect low-carb, crowd-pleasing appetizer or light meal.
Ingredients
For the Chicken Filling:
- 1 tablespoon oil (olive, sesame, or canola)
- 1 pound ground chicken or finely diced chicken breast
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (or 1/4 tsp ground ginger)
- 1/2 cup diced water chestnuts (optional for crunch)
- 2 green onions, sliced
- Lettuce leaves (butter, iceberg, or romaine work well)
For the Teriyaki Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch + 2 tablespoons water (to thicken)
- Optional: pinch of red pepper flakes for heat
Instructions
- Make the teriyaki sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and the cornstarch-water mixture until smooth. Set aside to use later for glazing the chicken.
- Cook the chicken: Heat oil in a large skillet over medium-high heat. Add the finely chopped onion and sauté for 2–3 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.
- Add chicken: Add the ground chicken or finely diced chicken breast to the skillet. Cook, stirring frequently and breaking apart the meat, until it is fully browned and cooked through, about 5–7 minutes.
- Stir in water chestnuts and sauce: Add the diced water chestnuts to the skillet for added crunch. Pour the prepared teriyaki sauce over the chicken mixture and stir to combine. Simmer for 2–3 minutes, stirring frequently, until the sauce thickens and coats the chicken evenly.
- Finish with green onions: Stir in the sliced green onions and remove the skillet from heat to prevent overcooking and maintain freshness of flavors.
- Assemble the wraps: Rinse and dry the lettuce leaves thoroughly. Spoon a generous amount of the warm teriyaki chicken filling into each lettuce leaf. Optional toppings include extra green onions, sesame seeds, shredded carrots, or a drizzle of sriracha for heat. Serve immediately and enjoy.
Notes
- You can substitute ground turkey or finely diced tofu for chicken to vary the protein.
- Add a pinch of red pepper flakes to the teriyaki sauce for a spicy kick.
- Water chestnuts are optional but add a great crunch to contrast the tender chicken.
- Use butter lettuce for the most tender and flexible wraps, but iceberg or romaine also work well.
- Leftover teriyaki chicken can be refrigerated for up to 3 days and reheated gently before serving.
