Too hot to turn on the oven? This one’s for you. These teriyaki chicken lettuce wraps are light and refreshing. They are perfect for a warm summer evening. You get all the flavor with very little effort. Your family will love the sweet and savory glaze. Let’s get cooking!
It is 6pm and you are tired. Dinner needs to happen fast. This recipe delivers a satisfying meal in just 30 minutes. It is fresh, vibrant, and incredibly filling. You will love how easy it is to serve. It makes a perfect summer weeknight dinner for everyone.
Why This Recipe Is a Winner
You will love how fast this meal comes together. It is a high-protein dinner that feels light. The honey-based sauce is much better than store-bought. It uses simple pantry staples you likely have. This recipe is also naturally gluten-free if you use tamari. It makes a wonderful healthy reset for your week.
This dish is a total lifesaver for busy parents. You can get a healthy meal on the table fast. It is much cheaper than ordering takeout. The ingredients are fresh and wholesome. You know exactly what is going into your sauce. There are no hidden preservatives or extra sugars here.
Perfect for busy summer weeknights, these teriyaki chicken lettuce wraps are cooling. They satisfy that craving for something savory and sweet. The crunch of the lettuce is so satisfying. It is a guilt-free meal you can feel good about. Your kids will even enjoy the fun wrap format.
Simple Method
This recipe is very beginner-friendly. You just brown the meat and whisk a sauce. The sauce thickens right in the pan. It glazes the chicken beautifully in minutes. Even if you are new to cooking, you can do this. You will feel like a pro in the kitchen today.
You can use a few simple shortcuts here. Buy pre-minced garlic to save even more time. Use a large non-stick skillet for easy cleanup. The whole process is stress-free and straightforward. You will have a gourmet-style meal ready in no time. It is truly a one-pan wonder for the filling.
Ingredients You’ll Need
These ingredients are mostly pantry staples at their best.
- 1 lb ground chicken breast
- 2 heads Butter or Bibb lettuce, leaves separated
- 1/4 cup low-sodium tamari or soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 1/2 cup canned water chestnuts, drained and finely diced
- 1/4 cup sliced green onions
- 1 teaspoon sesame seeds
Step-by-Step
- In a small bowl, whisk together the tamari, honey, rice vinegar, sesame oil, grated ginger, and minced garlic to create the teriyaki base.
- Heat a large non-stick skillet over medium-high heat. Add the ground chicken and cook, breaking it apart with a spatula, until browned and cooked through (approximately 7-9 minutes).
- Add the diced water chestnuts to the skillet and sauté for 2 minutes to incorporate.
- Pour the sauce mixture over the chicken and reduce heat to medium. Simmer for 3 to 5 minutes until the sauce has thickened and glazed the chicken.
- Remove from heat and stir in half of the sliced green onions.
- Carefully wash and pat dry the lettuce leaves.
- Spoon approximately 1/4 cup of the chicken mixture into the center of each lettuce leaf.
- Garnish with the remaining green onions and sesame seeds immediately before serving.
Best Ways to Enjoy It
Spoon the warm chicken into chilled, crisp lettuce. The contrast in temperature is absolutely delicious. You can pair them with a simple cucumber salad. Or try them with a side of steamed brown rice. This makes the meal even more filling for hungry teens.
Set the table with small bowls of toppings. Let everyone build their own wraps at the table. This makes dinner time fun and interactive. Kids love being able to assemble their own food. You can add a side of edamame for extra protein. A cold glass of sparkling water with lime pairs perfectly.
Pack into containers for easy weekday lunches. These are a meal prep dream. Simply keep the lettuce separate from the chicken. Assemble them right before you eat. This keeps everything fresh and crunchy. It is a lunch you will actually look forward to.
Storage & Reheating
Store the chicken and lettuce separately in the fridge. The chicken stays fresh for up to four days. Keep the lettuce in a zip-top bag with a paper towel. This absorbs moisture and keeps it crisp. Reheat the chicken in a skillet for best results. A microwave also works if you are in a hurry.
Make the filling the night before for stress-free cooking. This is a great make-ahead tip for busy weeks. To reheat, add a tiny splash of water. This helps loosen the sauce back up. Your kitchen will smell amazing all over again. It is just as good the next day.
Recipe Tips
- Pat your lettuce leaves completely dry first.
- Don’t skip the water chestnuts for that perfect crunch.
- Use ground turkey if you prefer it over chicken.
- Grate your ginger fresh for the best flavor.
- Make the sauce ahead of time to save minutes.
- Use low-sodium soy sauce to control the salt.
- Choose Butter lettuce for the best cup shape.
- Add a squeeze of lime for extra brightness.
Ways to Switch It Up
- Add red pepper flakes for a spicy kick.
- Swap the chicken for firm crumbled tofu.
- Use large cabbage leaves for a sturdier wrap.
- Add shredded carrots for extra color and crunch.
- Try a splash of orange juice in the sauce.
Common Questions
Can I use ground turkey instead?
Yes, ground turkey works perfectly in this recipe. It has a similar texture to chicken. The flavor will still be absolutely delicious with the sauce.
What is the best lettuce to use?
Butter or Bibb lettuce is usually the best choice. The leaves are soft and shaped like cups. Romaine hearts also work if you want more crunch.
Can I freeze the chicken filling?
Yes, the cooked chicken filling freezes very well. Store it in an airtight container for two months. Thaw it in the fridge before reheating.
I hope you love these fresh wraps as much as we do. They bring so much brightness to our summer table. Enjoy every crunchy, savory bite with your family!
— Katie Wood
Ingredients
- 1 lb ground chicken breast
- 2 heads Butter or Bibb lettuce, leaves separated
- 1/4 cup low -sodium tamari or soy sauce
- 2 tablespoons hone y
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon freshly grated ginger
- 3 cloves garlic , minced
- 1/2 cup canned water chestnuts, drained and finely diced
- 1/4 cup sliced green onions
- 1 teaspoon sesame seeds
Instructions
- In a small bowl, whisk together the tamari, honey, rice vinegar, sesame oil, grated ginger, and minced garlic to create the teriyaki base.
- Heat a large non-stick skillet over medium-high heat. Add the ground chicken and cook, breaking it apart with a spatula, until browned and cooked through (approximately 7-9 minutes).
- Add the diced water chestnuts to the skillet and sauté for 2 minutes to incorporate.
- Pour the sauce mixture over the chicken and reduce heat to medium. Simmer for 3 to 5 minutes until the sauce has thickened and glazed the chicken.
- Remove from heat and stir in half of the sliced green onions.
- Carefully wash and pat dry the lettuce leaves.
- Spoon approximately 1/4 cup of the chicken mixture into the center of each lettuce leaf.
- Garnish with the remaining green onions and sesame seeds immediately before serving.
