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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.

Teriyaki Chicken Lettuce Wraps

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 weeknights!
Course Main Course
Cuisine Chinese
Keyword easy asian recipes, easy weeknight meal, low carb dinner
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 390 kcal

Ingredients

For the Lettuce Wraps:

  • 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

FOR THE TERIYAKI SAUCE:

  • 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

Almond Butter Sauce:

  • 1/4 cup creamy almond butter
  • 1 teaspoon sesame oil
  • 1 teaspoon rice wine or apple cider vinegar

Instructions

  1. Season chicken with salt, black pepper, and 1 teaspoon sesame oil. Set aside.
  2. 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.

  3. 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.
  4. 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.

  5. Divide among lettuce wraps and top with cashews, sesame seeds, and green onions, if desired.
  6. 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.
Nutrition Facts
Teriyaki Chicken Lettuce Wraps
Amount Per Serving (1 serving)
Calories 390 Calories from Fat 126
% Daily Value*
Fat 14g22%
Carbohydrates 14g5%
Fiber 4g16%
Sugar 3g3%
Protein 27g54%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.