Teriyaki Chicken Lettuce Wraps – a light and healthy meal with all the favorite flavors of the takeout favorite. Best of all, comes together super quick so they’re perfect for busy weeknights.
With spring hopefully not too far away, I’ve been craving lots of light and fresh meals. These Teriyaki Chicken Lettuce Wraps are super easy to make and have all the flavors of the takeout favorite.
My family loves lettuce wraps since they are a fun way to change up your dinner routine. Your little ones will have a blast filling up their own single serving wraps.
These Teriyaki Lettuce Wraps would also make tasty appetizers at a party. Plus, they’re perfect if you’re looking for more low carb options and are ketogenic friendly.
HOW TO MAKE THESE TERIYAKI CHICKEN LETTUCE WRAPS
- These wraps are made with our favorite easy homemade teriyaki sauce. You could also use our favorite store-bought teriyaki sauce in this recipe if you prefer.
- Brown the chicken then stir-fry together with the vegetables and sauce.
- Divide the filling among lettuce wraps. We usually use butter lettuce but romaine, collard greens or even Nappa cabbage would work.
- The stir-fry also pairs perfectly over some cauliflower rice or zoodles if you don’t feel like getting your hands messy. Either way – this easy recipe is perfect for a busy weeknight.
- 2-3 Tablespoons olive oil
- 1 lb or 2 medium pieces boneless skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon sesame oil
- himalayan salt and black pepper to taste
- 1 medium red bell pepper seeded and diced
- 1 cup broccoli florets chopped
- 3 Tablespoons shelled edamame beans (leave out for keto and paleo)
- 1/4 cup grated carrots optional - leave out for keto
- 1 head butter or romaine lettuce, leaves separated and rinsed
- Roasted cashews optional
- 1 scallion thinly sliced
- sesame seeds
- 1/2 cup coconut aminos gluten free tamari or low-sodium soy sauce
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons low carb sweetener or coconut sugar or honey
- 1 teaspoon sesame oil
- 2 medium cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1-2 teaspoons arrowroot starch or cornstarch to thicken - optional
- 1/4 cup creamy almond butter
- 1 teaspoon sesame oil
- 1 teaspoon rice wine or apple cider vinegar
- Season chicken with salt, black pepper, and 1 teaspoon sesame oil. Set aside.
Heat a large wok or skillet over medium-high heat. Add 1 1/2 tablespoons olive oil and saute chicken until cooked through about 4-5 minutes. Transfer to a plate.
- Return pan to heat and add remaining olive oil. Add the garlic, ginger, broccoli, grated carrots, and edamame beans. Cook until the vegetables are just crisp tender, about 2-3 minutes.
Meanwhile, whisk together the ingredients for the sauce and stir into the pan along with the cooked chicken. Adjust seasonings with salt and pepper as needed plus chili flakes or Sriracha if desired.
- Divide among lettuce wraps and top with cashews, sesame seeds, and green onions, if desired.
- TO MAKE THE ALMOND BUTTER SAUCE: In a small bowl, whisk together the almond butter, sesame oil and vinegar until smooth. Drizzle over lettuce wraps or serve on the side.
