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- 1 lb ground chicken - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 inch piece of ginger, finely grated - 1/4 cup low-sodium soy sauce - 1/4 cup honey - 1 tablespoon rice vinegar - 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry) - 1 cup carrots, shredded - 1/2 cup red bell pepper, finely chopped - 1/2 cup green onions, chopped - 1 head of butter or iceberg lettuce, leaves carefully separated - Toasted sesame seeds for garnish - Sriracha sauce for serving (optional) If you want to swap the ground chicken, use ground turkey or tofu for a lighter option. For those who avoid soy, try coconut aminos instead of soy sauce. Honey is great, but agave syrup works, too. You can also skip the cornstarch if you want a thinner sauce. For veggies, try adding diced cucumbers or scallions. Each serving has about: - Calories: 290 - Protein: 24g - Carbohydrates: 30g - Fat: 10g - Fiber: 2g - Sugar: 10g This meal is not just tasty; it also packs a good amount of protein and fiber. Plus, it’s low in saturated fat, making it a smart choice. Enjoy these wraps as a light lunch or dinner option that feels fresh and fun! {{ingredient_image_2}} To start, heat 1 tablespoon of sesame oil in a large skillet over medium heat. Once the oil is hot, add 2 cloves of minced garlic and 1 inch of finely grated ginger. Cook them for about 30 seconds until they smell great. Next, add 1 pound of ground chicken. Use a wooden spoon to break it apart. Cook the chicken for 5 to 7 minutes. Look for it to be browned and no longer pink. While the chicken cooks, prepare the sauce. In a bowl, mix 1/4 cup of low-sodium soy sauce, 1/4 cup of honey, and 1 tablespoon of rice vinegar. Whisk them well until they blend. Pour this mixture over the chicken. Stir to coat the chicken evenly. Let it simmer gently. Then, add a cornstarch slurry made with 1 tablespoon of cornstarch and 2 tablespoons of water. Stir continuously as you add it. Cook for an additional 2 to 3 minutes until the sauce thickens. Now, stir in 1 cup of shredded carrots, 1/2 cup of finely chopped red bell pepper, and 1/2 cup of chopped green onions. Mix everything well and cook for 1 to 2 more minutes. This helps all the flavors blend. Remove the skillet from heat and let the chicken mixture cool a bit. For the best browning, ensure your skillet is hot before adding the chicken. This helps create a nice crust. Avoid overcrowding the pan; cook in batches if needed. If the chicken steams, it won’t brown well. Stir the chicken often to get even color. Look for a golden brown color, which adds flavor. For a smooth sauce, combine the soy sauce, honey, and rice vinegar well before adding. The cornstarch slurry is key for thickness. Add it slowly while stirring. If the sauce is too thick, add a splash of water or more soy sauce. If it’s too thin, let it cook a bit longer. Stir continuously to prevent lumps. You want it glossy and thick enough to coat the chicken. When choosing lettuce for wraps, I recommend butter or iceberg lettuce. These types are crisp and sturdy. They hold the filling well without tearing. Butter lettuce has a soft texture and a sweet flavor. Iceberg lettuce adds a nice crunch. Both options will give your wraps a fresh taste. If you have extra filling, store it in an airtight container. It will last in the fridge for up to three days. Make sure to let it cool before sealing. To reheat, warm it in a skillet on low heat. Avoid overheating, as it can dry out the chicken. You can serve these wraps with extra sriracha for heat. A side of jasmine rice complements the meal nicely. For a fun touch, try adding sliced avocado or cucumber. You can also include a dipping sauce, like soy sauce or hoisin, for added flavor. Pro Tips Use Fresh Ingredients: Fresh garlic and ginger will enhance the flavor of your teriyaki chicken, making it more aromatic and delicious. Customize Your Wraps: Feel free to add other veggies like cucumbers or snap peas for extra crunch and nutrition in your lettuce wraps. Adjust the Sweetness: Depending on your taste, you can reduce the honey for a less sweet sauce or add more for a sweeter flavor profile. Perfecting the Sauce: Ensure to whisk the cornstarch slurry well before adding it to avoid lumps and achieve a smooth sauce consistency. {{image_4}} If you have dietary needs, you can easily change some ingredients. Here are some swaps: - Ground Chicken: You can use ground turkey or tofu for a lighter option. - Soy Sauce: Try tamari for a gluten-free version. - Honey: Use maple syrup or agave nectar for a vegan choice. - Sesame Oil: Substitute with olive oil if you prefer. These swaps keep the flavor while meeting your needs. To make this dish vegan, replace the chicken. Here are ideas: - Plant-based Ground Meat: Use a store-bought plant-based option. - Chickpeas: Mash cooked chickpeas for a protein-rich filling. - Mushrooms: Finely chop mushrooms for a savory texture. These options maintain the spirit of the dish while being meat-free. Adding extra flavors can elevate your wraps. Consider these enhancements: - Spices: A pinch of five-spice powder adds depth. - Herbs: Fresh cilantro or basil brings freshness. - Chili Flakes: For a spicy kick, add chili flakes to the chicken mix. These small tweaks can make your wraps even more exciting! To keep your Teriyaki chicken lettuce wraps fresh, place the filling in a sealed container. Store it in the fridge for up to three days. Keep the lettuce leaves in a separate bag. This helps prevent them from wilting. When you're ready to enjoy leftovers, heat the chicken filling in a skillet over medium heat. Stir occasionally until it's warm. You can also microwave it in 30-second intervals. Just make sure it’s hot all the way through. You can freeze the chicken filling for later use. Place it in an airtight container or freezer bag. It will last for about three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat as mentioned earlier for tasty wraps again. Teriyaki Chicken Lettuce Wraps can last up to three days in the fridge. To keep them fresh, store the chicken mixture and lettuce leaves separately. This way, the lettuce stays crisp. Use an airtight container to prevent any odors from mixing. Before serving, check for any changes in color or smell. Yes, you can use other types of meat! Ground turkey or pork works well as substitutes. For a lighter option, try using ground beef. Adjust cooking times if the meat is thicker or leaner. Just be sure to cook it until it's no longer pink. Season as needed to keep the flavor rich. Serve the wraps on a platter for a fun presentation. Add extra sriracha on the side for those who like spice. A small bowl of toasted sesame seeds makes a nice touch. You can also include some fresh herbs like cilantro for extra flavor. Let guests build their own wraps for a fun and interactive meal! This blog post covered key ingredients and how to make Teriyaki Chicken Lettuce Wraps. You learned about helpful tips for cooking, storing, and serving these wraps. I shared ways to adapt for different diets and flavors. Remember, with simple swaps, anyone can enjoy this dish. Explore these wraps in your kitchen, and see how easy it is! Enjoy creating delicious meals that fit your needs and taste. Dive into this tasty adventure today!

Teriyaki Chicken Lettuce Wraps

Delicious and healthy lettuce wraps filled with teriyaki chicken and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb ground chicken
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, finely grated
  • 0.25 cup low-sodium soy sauce
  • 0.25 cup honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
  • 1 cup carrots, shredded
  • 0.5 cup red bell pepper, finely chopped
  • 0.5 cup green onions, chopped
  • 1 head butter or iceberg lettuce, leaves carefully separated
  • to taste toasted sesame seeds for garnish
  • optional sriracha sauce for serving

Instructions
 

  • Start by heating the sesame oil in a large skillet over medium heat.
  • Once the oil is hot, add the minced garlic and grated ginger, cooking them for about 30 seconds or until they become aromatic.
  • Introduce the ground chicken to the skillet, using a wooden spoon to break it apart. Cook for approximately 5-7 minutes, or until the chicken is browned and no longer pink.
  • In a separate bowl, whisk together the low-sodium soy sauce, honey, and rice vinegar until well combined. Pour this flavorful mixture over the cooked chicken, stirring to ensure the chicken is evenly coated.
  • Allow the mixture to come to a gentle simmer, then slowly add the cornstarch slurry while stirring continuously. Cook for an additional 2-3 minutes until the sauce thickens nicely.
  • Stir in the shredded carrots, finely chopped red bell pepper, and chopped green onions. Mix everything thoroughly and cook for an extra 1-2 minutes to combine the flavors.
  • Remove the skillet from heat and let the chicken mixture cool slightly before assembling the wraps.
  • To assemble, take a lettuce leaf and spoon a generous portion of the chicken mixture into the center.
  • Garnish with a sprinkle of toasted sesame seeds. If you enjoy a little heat, drizzle some sriracha sauce over the top.
  • Carefully fold the edges of the lettuce leaf around the filling to create a wrap. Enjoy your flavorful creation!

Notes

Serve with extra sriracha and sesame seeds on the side.
Keyword chicken, healthy, lettuce wraps, teriyaki