Lettuce wraps don’t have to be a weird health food. This teriyaki chicken lettuce wrap recipe shows you the most delicious and easy way to make great lettuce wraps
I feel like lettuce wraps are given a bad rep most of the time. They sound boring and not tasty but, that’s not the way it has to be!
In my house, lettuce wraps are a BIG DEAL. Especially for me and my Mom! We love how crunchy, fresh, and delicious they are. To try to keep them from their boring stereotype, we’ve done a bunch of creative recipe testing to make the perfect lettuce wrap.
It has everything you could look for in a dinner. It’s fresh, juicy, and so incredibly easy!
Also, if you have boys in your house that eat more than just lettuce wraps, no worries! I got you covered. 🙂 The filling for these lettuce wraps goes really well with my better than takeout fried rice recipe.
Naturally, I’m a really big fan of something that wraps around delicious food for easier transportation from plate to mouth. So this specific recipe has grown to be one of my favorites recently. But, what’s not to like? It’s little bits of teriyaki chicken heaven wrapped in lettuce! It’s perfect!
Here’s what we’re working with for the ingredients: ground chicken, homemade teriyaki sauce blend, and a mix of veggies.
Chicken
For the chicken, I usually grind it myself just so I have the peace of mind of know what’s in my ground chicken. If that’s not a possibility for you, no worries! Just grab some ground chicken from the grocery store for an equally great result.
To cook, I just saute the chicken in a little bit of oil until its cooked all the way through. No need to add seasoning because those will be added later with the teriyaki sauce blend.
Veggies
This part is pretty flexible. It really depends on what you have in your fridge at the moment that you want to use up. (That’s the beauty of this recipe. ;)) My favorite combo is diced bell pepper, carrot ribbons, and thinly sliced mushrooms. And I know this may seem a bit obnoxious but I swear that the way you cut each veggie makes a difference. 🙂
Teriyaki Sauce Blend
This is the secret sauce for the whole meal. Its a blend of teriyaki sauce, soy sauce, ground fresh chili paste, fresh garlic, and honey. That’s all you need to make the most amazing sauce you’ll ever try!
Teriyaki Chicken Lettuce Wrap Recipe
AuthorbasilanddillDifficultyBeginnerIn a large pan, saute ground chicken with a tablespoon of oil until completely white/cooked all the way through. (Break the ground chicken apart with the sharper edge of your spatula while cooking so its in small pieces.)
While the chicken is cooking prepare your veggies. Dice the bell pepper into small cubes, slice the mushrooms into thin slices, and create carrot ribbons with a potato peeler. Put the bell pepper into a large frying pan on medium heat and saute for about 5 minutes. Keep an eye on the peppers and mix about halfway through. Add the carrots and mushrooms into that same pan and turn the heat up. Mi that combination every few minutes to keep it from burning. (The high heat gets rid of the water in the mushrooms.)
When both the chicken and veggies are ready, add the chicken into the pan with the veggies. Turn the heat off until the sauce is ready.
Mix all the ingredients for the teriyaki suace and add it to the pan with the chicken + sauteed veggies. Mix well. If necessarry, turn the heat on to warm up the filling. Whenever it's heated to your prefered temperature, spoon it out into lettuce cups and serve. Enjoy! <3
Ingredients
Directions
In a large pan, saute ground chicken with a tablespoon of oil until completely white/cooked all the way through. (Break the ground chicken apart with the sharper edge of your spatula while cooking so its in small pieces.)
While the chicken is cooking prepare your veggies. Dice the bell pepper into small cubes, slice the mushrooms into thin slices, and create carrot ribbons with a potato peeler. Put the bell pepper into a large frying pan on medium heat and saute for about 5 minutes. Keep an eye on the peppers and mix about halfway through. Add the carrots and mushrooms into that same pan and turn the heat up. Mi that combination every few minutes to keep it from burning. (The high heat gets rid of the water in the mushrooms.)
When both the chicken and veggies are ready, add the chicken into the pan with the veggies. Turn the heat off until the sauce is ready.
Mix all the ingredients for the teriyaki suace and add it to the pan with the chicken + sauteed veggies. Mix well. If necessarry, turn the heat on to warm up the filling. Whenever it's heated to your prefered temperature, spoon it out into lettuce cups and serve. Enjoy! <3
I made these this afternoon for lunch (with a few tweaks) and they came out delicious. Next time I will double the veggies and put it in my regular meal prep rotation. I recommend this recipe.
Thank you so much for trying my recipe, Ana! I am so happy that you liked it! 🙂