Name: Teriyaki Chicken Lettuce Wraps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless skinless chicken breasts or thighs, finely chopped or ground; 1 tbsp olive oil or sesame oil; 1/2 onion, finely chopped; 2 garlic cloves, minced; 1/4 cup soy sauce or tamari; 2 tbsp honey or maple syrup; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tsp grated fresh ginger; 1/2 tsp red pepper flakes (optional); 1/4 cup water or chicken broth; 1 tbsp cornstarch (optional); 1 head iceberg or butter lettuce, leaves separated and washed; Sliced green onions (optional topping); Sesame seeds (optional topping); Shredded carrots (optional topping); Cilantro (optional topping)

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I love making these teriyaki chicken lettuce wraps when I want something fresh, flavorful, and satisfying without feeling too heavy. The savory-sweet teriyaki sauce coats tender chicken perfectly, and I enjoy scooping it into crisp lettuce leaves for a delicious handheld meal. It is simple, quick, and packed with bold flavor in every bite.

Teriyaki Chicken Lettuce Wraps

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb boneless skinless chicken breasts or thighs, finely chopped or ground

1 tablespoon olive oil or sesame oil

½ onion, finely chopped

2 garlic cloves, minced

¼ cup soy sauce or tamari

2 tablespoon honey or maple syrup

2 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon grated fresh ginger

½ teaspoon red pepper flakes (optional)

¼ cup water or chicken broth

1 tablespoon cornstarch (optional)

1 head iceberg or butter lettuce, leaves separated and washed

Optional toppings:

sliced green onions

sesame seeds

shredded carrots

cilantro

Directions

I start by heating olive oil or sesame oil in a large skillet over medium heat. I add the chopped chicken and cook it, breaking it apart as it cooks, until it is browned and fully cooked, which usually takes about 6 to 7 minutes.

Next, I stir in the chopped onion and minced garlic, sautéing for about 2 to 3 minutes until they soften and become fragrant.

While that cooks, I whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and red pepper flakes in a small bowl. I pour this sauce into the skillet and stir well so the chicken is evenly coated. I let it cook for another 2 to 3 minutes so the flavors blend together.

If I want a thicker sauce, I mix the cornstarch with water or chicken broth in a separate bowl, then stir it into the skillet. I cook it for another minute or two until the sauce thickens.

I remove the skillet from heat and spoon the chicken mixture into the prepared lettuce leaves. I finish by adding my favorite toppings like green onions, sesame seeds, shredded carrots, or cilantro.

Servings and timing

This recipe makes about 4 servings, depending on how generously I fill each lettuce wrap.

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

I like serving it as a low-carb appetizer, but I also enjoy pairing it with steamed rice or sautéed vegetables to turn it into a complete meal.

Variations

I sometimes swap the chicken for ground turkey or ground pork for a slightly different flavor. When I want a vegetarian option, I use finely chopped mushrooms or crumbled tofu instead of meat.

For extra crunch, I like adding finely chopped water chestnuts to the chicken mixture. If I want more heat, I drizzle a little sriracha or add extra red pepper flakes. I also enjoy using butter lettuce for softer wraps or iceberg lettuce for a crispier bite.

Storage/Reheating

I store the cooked chicken mixture in an airtight container in the refrigerator for up to 4 days. I keep the lettuce leaves separate so they stay crisp.

When I am ready to reheat, I warm the chicken mixture in a skillet over medium heat or microwave it in short intervals, stirring in between. If the sauce thickens too much in the fridge, I add a splash of water to loosen it up before serving.

I do not recommend freezing the assembled wraps, but I can freeze the cooked chicken mixture for up to 2 months and thaw it in the refrigerator before reheating.

FAQs

Can I make this recipe ahead of time?

Yes, I often prepare the chicken mixture a day in advance and store it in the refrigerator. When I am ready to serve, I simply reheat it and assemble the wraps fresh.

What type of lettuce works best?

I prefer butter lettuce for its soft and flexible leaves, but iceberg lettuce works great if I want a crisp and sturdy wrap.

Can I make this gluten-free?

I use tamari instead of regular soy sauce to keep the recipe gluten-free. I also make sure any broth I use is certified gluten-free.

How do I keep the lettuce from tearing?

I gently separate the leaves and wash them carefully. I also avoid overfilling each wrap so they stay intact and easy to hold.

Can I serve this without lettuce?

Yes, I sometimes serve the teriyaki chicken over steamed rice, cauliflower rice, or even inside tortillas for a different twist.

Conclusion

I love how these teriyaki chicken lettuce wraps deliver big flavor with minimal effort. The homemade teriyaki sauce, tender chicken, and crisp lettuce create a perfect balance of texture and taste. Whether I serve them as a light appetizer or a satisfying main dish, they always turn out fresh, delicious, and crowd-pleasing.

📖 Recipe:

Teriyaki Chicken Lettuce Wraps

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Low Calorie

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Description

These teriyaki chicken lettuce wraps are fresh, flavorful, and satisfying without feeling heavy. Tender chicken coated in a savory-sweet homemade teriyaki sauce is served in crisp lettuce leaves for a delicious handheld meal.

Instructions

Heat olive oil or sesame oil in a large skillet over medium heat. Add the chopped chicken and cook, breaking it apart, until browned and fully cooked, about 6 to 7 minutes.
Stir in the chopped onion and minced garlic. Sauté for 2 to 3 minutes until softened and fragrant.
In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, and red pepper flakes.
Pour the sauce into the skillet and stir well to coat the chicken evenly. Cook for 2 to 3 minutes to allow the flavors to blend.
If a thicker sauce is desired, mix cornstarch with water or chicken broth in a separate bowl. Stir into the skillet and cook for 1 to 2 minutes until thickened.
Remove from heat and spoon the chicken mixture into prepared lettuce leaves. Top with green onions, sesame seeds, shredded carrots, or cilantro as desired. Serve immediately.