If you’re craving a dish that is as vibrant in flavor as it is fresh and fun to eat, this Teriyaki Chicken Lettuce Wraps Recipe is an absolute must-try. Imagine tender, juicy chicken drenched in a glossy, sweet-savory teriyaki sauce, paired with crisp veggies and crunchy cashews, all nestled inside cool, refreshing lettuce leaves. It’s a versatile, colorful dish that brings together satisfying textures and bold flavors, making it a perfect light lunch or a crowd-pleasing appetizer for your next gathering. This recipe transforms simple ingredients into a mouthwatering meal you’ll want to make again and again.
Ingredients You’ll Need
Every ingredient in this Teriyaki Chicken Lettuce Wraps Recipe is thoughtfully chosen to create a balance of taste, texture, and color. From the juicy chicken and sweet teriyaki glaze to crisp water chestnuts and fresh green onions, each element contributes to making this dish delightfully irresistible.
- 1 3/4 lbs boneless, skinless chicken breasts, diced: Using small pieces ensures quick, even cooking and easy eating in the wraps.
- 2 1/2 Tbsp olive oil, divided: Helps to achieve a beautifully seared chicken and lightly sautéed veggies without overpowering flavors.
- 1/2 cup Soy Vay Veri Veri Teriyaki Sauce and Marinade: This flavorful sauce is the heart of the dish, delivering that classic sweet and tangy teriyaki punch.
- 2 Tbsp water: Used to thin the sauce just enough for perfect coating and glaze.
- 1 Tbsp cornstarch: A key thickening agent that gives the sauce a luscious, glossy finish.
- 1 Tbsp honey: Adds natural sweetness that complements the savory soy and balances the overall flavor.
- 1 cup sliced green onions, divided: Provides a fresh, slightly sharp pop that brightens up the dish.
- 1 clove garlic, minced: Adds a fragrant base note that enhances all the savory ingredients.
- 1 red bell pepper, diced: Offers vibrant color and a juicy crunch that livens up every bite.
- 1 (8 oz) can sliced water chestnuts, chopped: Adds a cool, crisp texture that’s essential for true lettuce wraps.
- 1 cup shredded carrots (about 2 medium): Contributes subtle sweetness and a pretty orange hue.
- Romaine or iceberg lettuce leaves: Crisp and sturdy, perfect for holding all the delicious fillings.
- 1/2 cup roughly chopped unsalted cashews: Delivers a satisfying crunch and nutty flavor that rounds out the dish beautifully.
How to Make Teriyaki Chicken Lettuce Wraps Recipe
Step 1: Sauté the Chicken
Start by heating 1 tablespoon of olive oil over medium-high heat in a large non-stick skillet. Add the diced chicken and sauté it for about 3 and a half to 4 minutes until cooked through and just starting to brown, tossing occasionally to promote even cooking. Once done, transfer the chicken to a plate to rest while you prepare the rest of the dish. This step locks in juiciness and sets the stage for those tender bites everyone loves.
Step 2: Prepare the Teriyaki Sauce
While the chicken is cooking, whisk together the teriyaki sauce, water, cornstarch, and honey in a small bowl. This mixture will thicken into a beautifully glossy glaze that clings to every morsel of chicken and veggie, tying all the flavors together into a harmonious, mouthwatering combo.
Step 3: Sauté Aromatics and Veggies
Return the skillet to medium-high heat and add the remaining olive oil. Toss in the minced garlic and three-quarters of the sliced green onions, sautéing for 20 seconds just until fragrant. Next, stir in the diced red bell pepper and chopped water chestnuts, cooking for 2 minutes to soften just slightly while retaining their crunch and vibrant color. This builds a layered texture and keeps your wraps exciting to eat.
Step 4: Cook the Sauce and Combine Ingredients
Give the teriyaki sauce mixture one more quick whisk and pour it over the veggies in the skillet. Stir constantly for about 1 minute as the sauce thickens and becomes glossy. Add the cooked chicken back into the skillet along with the shredded carrots, gently tossing everything together just until warmed through. This final step ensures every bite is bursting with that irresistible teriyaki flavor while all the textures play nicely together.
How to Serve Teriyaki Chicken Lettuce Wraps Recipe
Garnishes
The right garnishes add bright pops of flavor that make this Teriyaki Chicken Lettuce Wraps Recipe even more delightful. Sprinkle the remaining quarter cup of sliced green onions and roughly chopped cashews on top for fresh sharpness and a satisfying crunch. You can also add a drizzle of extra teriyaki sauce or a sprinkle of sesame seeds for added flair and nutty warmth.
Side Dishes
This recipe pairs beautifully with light, complementary sides like steamed jasmine or brown rice to soak up extra sauce, or a crisp cucumber salad tossed with rice vinegar and a hint of chili flakes for a refreshing contrast. You could also serve miso soup or edamame on the side to round out a well-balanced, satisfying meal.
Creative Ways to Present
For a fun twist, serve the chicken mixture in colorful butter lettuce cups or even sturdy cabbage leaves to change up the texture and presentation. Another idea is to lay the filling over toasted baguette slices for an open-faced twist, transforming the wraps into irresistible appetizers perfect for entertaining. No matter how you present them, these wraps are bound to impress.
Make Ahead and Storage
Storing Leftovers
You can store any leftover chicken mixture in an airtight container in the refrigerator for up to 3 days. Keep the lettuce leaves separate and fresh until ready to serve to maintain their crispness. This way, you can enjoy the wraps at their best even on a busy day.
Freezing
Although the chicken and veggie filling freezes well, it’s best to freeze it without the lettuce to avoid sogginess. Portion the cooked mixture into freezer-safe containers or bags and freeze for up to 2 months. When you’re ready to eat, thaw overnight in the fridge before reheating.
Reheating
Reheat the filling gently on the stovetop over medium heat, stirring occasionally until warmed through and saucy again. Avoid overcooking or the sauce may thicken too much—simply add a splash of water if needed to loosen it up. Then, assemble the wraps with fresh lettuce for the best texture experience.
FAQs
Can I use a different type of lettuce for this recipe?
Absolutely! While romaine and iceberg provide great crunch and structure, butter lettuce or green leaf lettuce also work wonderfully as wraps. Just choose leaves that are sturdy enough to hold the filling without tearing.
Is there a vegetarian version of this Teriyaki Chicken Lettuce Wraps Recipe?
Yes! You can substitute diced firm tofu or tempeh for the chicken. Simply sauté the tofu in the same way and follow the recipe as is. The teriyaki sauce and veggies will still deliver that vibrant flavor and satisfying texture.
Can I make the filling spicy?
Definitely! Adding a splash of sriracha, a pinch of chili flakes, or diced fresh jalapeño peppers to the sauce will give your wraps a tasty kick. Adjust the spice level to your liking for a personalized spin on this delicious recipe.
How do I keep lettuce wraps from getting soggy?
To prevent sogginess, always keep the lettuce leaves separate from the filling until just before serving. Also, don’t over-sauce the filling and drain any excess juices before filling the wraps for a crisp, fresh bite every time.
Can I batch cook this recipe for meal prep?
Yes! The filling can be made ahead and stored in the fridge for a few days, making it perfect for quick lunches or dinners. Just prepare fresh lettuce leaves when you’re ready to eat, and assemble your wraps in minutes.
Final Thoughts
There’s something truly special about the way this Teriyaki Chicken Lettuce Wraps Recipe brings together savory-sweet chicken, crisp veggies, and crunchy nuts all wrapped up in fresh lettuce leaves. It’s fresh, flavorful, and fun — perfect for sharing with family, friends, or just treating yourself to a satisfying meal. Once you try it, I promise it will become one of your go-to recipes for quick dinners or impressive appetizers. So grab those ingredients and get ready to enjoy a delicious adventure in every bite!
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Teriyaki Chicken Lettuce Wraps Recipe
- Total Time: 30 minutes
- Yield: 5 servings 1x
Description
These Teriyaki Chicken Lettuce Wraps combine tender, sautéed chicken with crisp vegetables and a savory teriyaki glaze, all wrapped in refreshing lettuce leaves. Perfect for a quick, flavorful, and healthy meal, this dish offers a delightful balance of sweet and savory flavors with a satisfying crunch.
Ingredients
Chicken and Sauce:
- 1 3/4 lbs boneless, skinless chicken breasts, diced into small pieces
- 2 1/2 Tbsp olive oil, divided
- 1/2 cup Soy Vay Veri Veri Teriyaki Sauce and Marinade
- 2 Tbsp water
- 1 Tbsp cornstarch
- 1 Tbsp honey
Vegetables and Garnishes:
- 1 cup sliced green onions, divided
- 1 clove garlic, minced
- 1 red bell pepper, cored, seeded and diced
- 1 (8 oz) can sliced water chestnuts, chopped
- 1 cup shredded carrots (from about 2 medium carrots)
- Romaine or iceberg lettuce leaves, for serving
- 1/2 cup roughly chopped unsalted cashews
Instructions
- Cook the chicken: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the diced chicken and sauté for 3 1/2 to 4 minutes, tossing occasionally, until the chicken is cooked through. Transfer the cooked chicken to a plate.
- Repeat cooking chicken and prepare sauce: Add the remaining 1 1/2 tablespoons of olive oil to the skillet and cook the remaining chicken the same way. While the second batch cooks, whisk together the teriyaki sauce, water, cornstarch, and honey in a small bowl and set aside.
- Sauté aromatics: In the same skillet, heat the remaining 1/2 tablespoon of oil over medium-high heat. Add the minced garlic and 3/4 cup of sliced green onions and sauté for about 20 seconds until fragrant.
- Add vegetables: Add the diced red bell pepper and chopped water chestnuts to the skillet and sauté for 2 minutes until they are slightly tender but still crisp.
- Cook with sauce and combine: Whisk the sauce mixture once more and pour it into the skillet. Cook, stirring constantly, for 1 minute until the sauce thickens. Add the cooked chicken back into the skillet along with the shredded carrots. Toss everything together and let it warm through.
- Serve: Spoon the teriyaki chicken mixture into crisp romaine or iceberg lettuce leaves. Garnish with the remaining 1/4 cup green onions and roughly chopped unsalted cashews for added crunch. Serve immediately.
Notes
- Use romaine or iceberg lettuce varieties that have sturdy leaves to hold the fillings well without tearing.
- For a gluten-free version, ensure the teriyaki sauce used is gluten-free.
- You can substitute cashews with peanuts or omit nuts for a nut-free option.
- Adjust honey amount based on your preferred sweetness level.
- If you like it spicy, add a pinch of chili flakes or a dash of hot sauce to the sauce mixture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
