Teriyaki Chicken Lettuce Wraps

Teriyaki Chicken Lettuce Wraps are a light, flavorful dish that combines tender, stir-fried chicken with crisp, fresh lettuce leaves. Diced chicken is cooked to perfection in a sweet and savory teriyaki sauce, then tossed with vibrant vegetables like shredded carrots, bell peppers, and crunchy water chestnuts for added texture. The wraps are served in crisp lettuce cups, making them a healthy, low-carb alternative to traditional wraps or rice dishes. Perfect as an appetizer, snack, or even a main course, these wraps are quick to prepare and bursting with bold flavors. Garnish with green onions or sesame seeds for a fresh and visually appealing finish! 🥬🍗

Ingredients

Meat

• 1 1/2 lb Chicken breasts, boneless skinless

Produce

• 2/3 cup Carrots
• 2/3 cup Cashews or peanuts
• 1 Garlic clove
• 1 cup Green onion
• 1 Red bell pepper, large
• 1 Romaine

Canned Goods

• 1 8oz. can Water chestnuts

Baking & Spices

• 1 cup Kinder’s teriyaki sauce & glaze
• 2 tbsp Sesame seeds

Oils & Vinegars

• 2 tbsp Sesame oil

Instructions:

Heat the Pan:
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Cook the Chicken:
- Add the diced chicken to the skillet and cook until lightly browned and fully cooked, about 5–7 minutes. Remove from the skillet and set aside.
Sauté the Vegetables:
- In the same skillet, add the remaining tablespoon of sesame oil.
- Sauté the garlic, shredded carrots, and bell peppers for 2–3 minutes, until slightly tender.
Combine the Ingredients:
- Return the cooked chicken to the skillet. Add the sliced water chestnuts and green onions.
- Pour the teriyaki sauce over the mixture and toss everything together, cooking for another 2–3 minutes until the sauce evenly coats all ingredients.
Prepare the Lettuce Wraps:
- Arrange the lettuce leaves on a serving platter. Spoon the teriyaki chicken mixture into each leaf.
Garnish and Serve:
- Sprinkle with sesame seeds or extra green onions if desired. Serve immediately and enjoy!