Description
Delicious and healthy Teriyaki Chicken Lettuce Wraps made with ground chicken, fresh vegetables, and a savory homemade teriyaki sauce. Quick and easy to prepare, perfect for a light, Asian-inspired main course that’s gluten-free when using appropriate sauces.
Ingredients
Scale
Protein and Vegetables
- 1 pound ground chicken
- ½ cup diced water chestnuts
- ½ cup shredded carrots
- ¼ cup green onions, sliced
- 1 head butter lettuce or iceberg lettuce, leaves separated
Flavorings and Sauces
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
Garnish (optional)
- Sesame seeds
- Extra green onions, sliced
Instructions
- Heat the Oil and Cook Chicken: Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the ground chicken and cook until browned, using a spatula to break it apart as it cooks.
- Add Aromatics: Stir in the minced garlic and grated ginger and sauté for 1 minute until fragrant, infusing the chicken with deep flavors.
- Add Vegetables: Add the diced water chestnuts, shredded carrots, and sliced green onions to the skillet. Cook for 2 to 3 more minutes, allowing the vegetables to soften slightly while retaining crunch.
- Mix in Sauces: Stir in the teriyaki sauce, soy sauce, and rice vinegar. Let the mixture simmer for 2 to 3 minutes until everything is heated through and well coated in the sauce.
- Assemble Wraps: Remove from heat. Spoon the warm chicken mixture into individual lettuce leaves. Garnish with sesame seeds and extra green onions if desired, and serve immediately for best freshness and texture.
Notes
- Swap ground chicken with ground turkey or tofu for a flavorful variation.
- For extra crunch, add chopped peanuts or serve alongside steamed rice for a fuller meal.
- Choose sturdy lettuce varieties like butter or romaine for easier wrapping and handling.
