Do Share Recipe

Teriyaki Chicken Lettuce Wraps Recipe | Healthy & Flavorful Meal

I have to admit, I’m completely obsessed with lettuce wraps lately! I recently made these teriyaki chicken lettuce wraps recipe, and wow—they were a game-changer. The combination of tender chicken, crunchy vegetables, and savory-sweet teriyaki sauce instantly became my go-to weeknight dinner.

I love how easy they are to make, yet they look so impressive on the plate. Plus, they’re perfect for a light, fresh meal that still hits all the flavor notes. You can also enjoy similar flavors with a ravioli sauce recipe for a comforting pasta twist.

Ingredients

Here’s everything you need to make these flavorful lettuce wraps:

1 ¾ lbs boneless, skinless chicken breasts, diced into small pieces – fresh chicken works best for juicy, tender bites.
2 ½ Tbsp olive oil, divided – use a mild extra virgin oil for better flavor.
½ cup teriyaki sauce – I love Soy Vay Veri Veri Teriyaki Sauce for its preservative-free, authentic taste.
2 Tbsp water – helps thin the sauce for a perfect glaze.
1 Tbsp cornstarch – ensures the sauce thickens beautifully without clumping.
1 Tbsp honey – adds a natural sweetness that balances the soy flavor.
1 cup sliced green onions, divided – fresh green onions give a crisp, sharp bite.
1 clove garlic, minced – fresh garlic enhances the depth of flavor.
1 red bell pepper, diced – adds sweetness and crunch; avoid frozen for best texture.
1 (8 oz) can sliced water chestnuts, chopped – keeps the wraps crisp and refreshing.
1 cup shredded carrots – freshly shredded for vibrant color and texture.
Romaine or iceberg lettuce leaves – sturdy leaves hold the filling without tearing.
½ cup roughly chopped unsalted cashews – adds a satisfying crunch.

You can also try an easy cheesy baked chicken breasts with mushrooms recipe for another delicious chicken dish.

Note: This recipe makes approximately 5 servings.

Variations

You can easily adapt this recipe to suit different dietary preferences or flavor profiles:

For a dairy-free version, this recipe is already naturally dairy-free.
Swap honey for maple syrup or agave for a vegan-friendly option.
Use low-sodium teriyaki sauce if you want a lighter sodium content.
Add red pepper flakes or sriracha for a spicy kick.
Serve over rice or noodles instead of lettuce for a heartier meal.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Equipment You Need

Large non-stick skillet – for sautéing chicken and vegetables evenly.
Mixing bowl – to whisk together sauce ingredients.
Knife and cutting board – for chopping vegetables and chicken.
Measuring spoons and cups – for accurate ingredient portions.
Spatula or wooden spoon – for stirring the chicken and sauce.

How to Make Teriyaki Chicken Lettuce Wraps Recipe

Prepare the Chicken

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the chicken pieces and sauté for 3–4 minutes until cooked through. Transfer to a plate and repeat with the remaining chicken.

Make the Sauce

In a small bowl, whisk together teriyaki sauce, water, cornstarch, and honey. This mixture will create a glossy, flavorful coating for the chicken. Set aside while you sauté the vegetables.

Cook the Vegetables

Add the remaining olive oil to the skillet, then sauté garlic and ¾ cup of the green onions for about 20 seconds. Toss in diced bell pepper and chopped water chestnuts, cooking for 2 minutes until slightly tender but still crisp.

Combine Chicken and Sauce

Pour the sauce into the skillet with the vegetables, stirring constantly for 1 minute until thickened. Add the cooked chicken and shredded carrots, tossing everything together so each piece is coated with the delicious teriyaki glaze.

Assemble the Wraps

Spoon the chicken mixture onto lettuce leaves. Sprinkle the remaining green onions and chopped cashews on top for extra flavor and crunch. Serve immediately for best texture.

Additional Tips for Making this Recipe Better

I like to toast the cashews lightly in a dry skillet before adding; it enhances their nutty flavor.
For extra depth, I sometimes add a teaspoon of freshly grated ginger.
I always chop my vegetables just before cooking to keep them crisp.
If I have leftover chicken, I store it separately from the lettuce to prevent sogginess.
I often drizzle a little extra teriyaki sauce over the wraps for a more intense flavor.

How to Serve Teriyaki Chicken Lettuce Wraps Recipe

I like to arrange the lettuce cups on a large platter for a colorful presentation. Garnish with extra green onions, sesame seeds, or a sprinkle of chopped cilantro. Pair them with a side of steamed rice or a light Asian-inspired salad to make the meal feel complete.

Nutritional Information

Here’s a quick breakdown per serving:

Calories: 408 – a satisfying yet light meal.
Protein: 35g – perfect for muscle maintenance and energy.
Carbohydrates: 24g – from natural veggies and teriyaki sauce.
Fat: 17g – healthy fats from olive oil and cashews.

Make Ahead and Storage

Storing

You can store the cooked chicken mixture in an airtight container in the fridge for up to 3 days. Keep the lettuce separate to maintain crispness.

Freezing

The chicken and vegetable filling freezes well. Place in a freezer-safe container for up to 2 months, then thaw overnight in the fridge before reheating.

Reheating

Reheat the chicken mixture gently in a skillet or microwave. Avoid overcooking to keep the vegetables tender-crisp. Assemble with fresh lettuce just before serving.

Why You’ll Love This Recipe

Here’s why these teriyaki chicken lettuce wraps are a family favorite:

Easy to make – takes just 30 minutes from start to finish, perfect for busy nights.
Flavor-packed – the teriyaki glaze is savory, sweet, and irresistible.
Healthy – high in protein, low in carbs, and loaded with fresh vegetables.
Versatile – serve as wraps, over rice, or in a tortilla for different meals.
Crowd-pleaser – the mix of textures and flavors appeals to kids and adults alike.

Ben Carraoli