If you’re looking for a light, flavorful meal that’s quick to prepare, these Teriyaki Chicken Lettuce Wraps are a fantastic option. They offer a delicious combination of textures and flavors that make them both satisfying and refreshing. Perfect for a casual lunch or a light dinner, these wraps bring together tender chicken, crunchy vegetables, and a savory-sweet teriyaki sauce, all wrapped up in crisp lettuce leaves. The combination of the warm, savory filling with the cool, crisp lettuce makes for a refreshing meal that’s both nutritious and full of flavor. The added crunch from the nuts and water chestnuts provides a delightful contrast to the tender chicken, while the vibrant bell peppers and green onions offer a burst of freshness. This dish is not only easy to prepare, but it’s also a great way to incorporate more vegetables into your diet. Whether you’re serving these wraps at a family dinner, a small gathering with friends, or just enjoying them on your own, they’re sure to be a hit. Plus, they’re versatile enough to customize with your favorite toppings and sauces, making them a staple in your recipe rotation.
Ingredients:
- 1 ½ lb boneless skinless chicken breasts, diced into small pieces
- ⅔ cup shredded carrots
- 1 cup green onion, sliced
- 1 garlic clove, minced
- 1 large red bell pepper, seeded and diced
- 1 8oz can sliced water chestnuts, drained and chopped
- ⅔ cup cashews or peanuts, roughly chopped
- 2 tablespoons sesame oil, divided
- 1 cup Kinder’s Teriyaki Sauce & Glaze, divided
- Romaine, iceberg, or butter lettuce leaves
- 2 tablespoons sesame seeds, for garnish
Instructions:
- Begin by heating 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the diced chicken breast pieces and cook them for 3-5 minutes, or until they’re fully cooked and no longer pink in the center. The internal temperature should reach at least 165ºF. Once cooked, remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, heat the remaining tablespoon of sesame oil over medium-high heat. Add the minced garlic and ⅔ cup of the sliced green onions. Sauté for about 30 seconds until fragrant.
- Next, add the diced red bell pepper and chopped water chestnuts to the skillet. Cook these vegetables for an additional 2 minutes, allowing them to soften slightly while still retaining some crunch.
- Pour in ⅔ of the teriyaki sauce, reserving the remaining ⅓ for drizzling later. Stir the sauce into the vegetable mixture and cook for about 1 minute, stirring occasionally to ensure everything is well coated.
- Return the cooked chicken to the skillet, along with the shredded carrots. Mix everything together until the chicken and vegetables are evenly combined and heated through to your liking.
- To serve, spoon the chicken and vegetable mixture into individual lettuce leaves. Top with the chopped cashews or peanuts, the remaining green onions, and a sprinkle of sesame seeds. Drizzle the reserved teriyaki sauce over the wraps if desired.
Nutritional Information:
These Teriyaki Chicken Lettuce Wraps are a great low-carb meal option. They provide a good source of protein from the chicken, healthy fats from the sesame oil and nuts, and a variety of vitamins and minerals from the colorful vegetables. The lettuce leaves offer a refreshing crunch and make this dish lighter than traditional wraps, which are often made with tortillas or bread. This meal is perfect for those looking to maintain a balanced diet, and it can easily be adapted to fit gluten-free or low-sodium needs by choosing appropriate teriyaki sauce options.
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Did you love these Teriyaki Chicken Lettuce Wraps? Share this recipe with your friends and family—they’ll appreciate the light yet satisfying flavors. Leave a comment to let us know how yours turned out. Your feedback helps us improve and continue to share delicious recipes with you all!
Servings:
This recipe makes 4 servings, perfect for a family dinner or for meal prepping your lunches for the week.
