Teriyaki Chicken Lettuce Wraps – Fresh, Flavorful, and Easy
If you love takeout-style flavors but want something lighter, these Teriyaki Chicken Lettuce Wraps hit the sweet spot. They’re juicy, saucy, and satisfyingly crisp thanks to the lettuce cups. You’ll get that sweet-salty teriyaki taste, plus a bit of crunch from fresh veggies.
They come together quickly on a weeknight, but look pretty enough for guests. Keep the toppings simple, or build a fun, customizable spread for the table.
Teriyaki Chicken Lettuce Wraps - Fresh, Flavorful, and Easy
Ingredients
Method
- Make the sauce: In a small bowl, whisk soy sauce, honey, rice vinegar, mirin, sesame oil, water, and sriracha.Set aside. In a separate small cup, stir together cornstarch and water to make a slurry.
- Prep the lettuce and veggies: Separate lettuce leaves, rinse, and pat dry. Chop bell pepper, shred carrots, and slice green onions.Keep the crunchy add-ins nearby.
- Cook the chicken: Heat oil in a large skillet over medium-high. Add chicken and cook, breaking it up if ground, until no longer pink and lightly browned at the edges, about 5–7 minutes. Season lightly with salt and pepper if desired.
- Add aromatics and veggies: Stir in garlic and ginger.Cook 30–60 seconds until fragrant. Add bell pepper and water chestnuts (if using). Cook 2–3 minutes until just tender but still crisp.
- Sauce it up: Pour in the teriyaki sauce.Bring to a simmer, then stir in the cornstarch slurry. Cook 1–2 minutes until glossy and thick enough to coat the chicken. If it gets too thick, add a splash of water or broth.
- Finish and taste: Stir in half the green onions.Taste and adjust: add a pinch more honey for sweetness, vinegar for brightness, or sriracha for heat.
- Assemble: Spoon the teriyaki chicken into lettuce leaves. Top with carrots, remaining green onions, and sesame seeds. Add optional cucumbers or a squeeze of lime.
- Serve right away: Lettuce wraps are best enjoyed immediately while crisp and juicy.
What Makes This Recipe So Good
- Quick and weeknight-friendly: Most of the prep happens while the chicken cooks. No long marinating or complicated steps.
- Light but filling: Lettuce keeps things fresh, while the chicken and sauce make it satisfying.
- Customizable: Adjust the sweetness and heat, swap vegetables, or use ground chicken if you prefer.
- Great for meal prep: Make the sauce and chicken ahead, then assemble when ready to eat.
- Balanced flavor: A homemade teriyaki sauce gives you control over salt and sugar, with ginger and garlic for brightness.
What You’ll Need
- Chicken: 1 1/2 pounds boneless, skinless chicken thighs (or breasts), finely diced or ground
- Lettuce: 1 large head butter lettuce, Boston, or little gem, leaves separated and washed
- Aromatics: 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated
- Vegetables: 1 red bell pepper, finely diced; 1 cup shredded carrots; 3 green onions, thinly sliced
- Oil: 1–2 tablespoons neutral oil (avocado, canola, or light olive oil)
- Sesame seeds: 1 tablespoon, for garnish
- Optional crunch: 1/2 cup water chestnuts, finely chopped
For the Teriyaki Sauce:
- 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
- 3 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons mirin (optional, for depth and sweetness)
- 1 tablespoon toasted sesame oil
- 1/2 cup water or low-sodium chicken broth
- 1–2 teaspoons sriracha or chili-garlic sauce (optional for heat)
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
For serving (optional): Lime wedges, extra sliced green onions, thinly sliced cucumbers, pickled jalapeños, or a drizzle of Japanese mayo.
Instructions
- Make the sauce: In a small bowl, whisk soy sauce, honey, rice vinegar, mirin, sesame oil, water, and sriracha.Set aside. In a separate small cup, stir together cornstarch and water to make a slurry.
- Prep the lettuce and veggies: Separate lettuce leaves, rinse, and pat dry. Chop bell pepper, shred carrots, and slice green onions.Keep the crunchy add-ins nearby.
- Cook the chicken: Heat oil in a large skillet over medium-high. Add chicken and cook, breaking it up if ground, until no longer pink and lightly browned at the edges, about 5–7 minutes. Season lightly with salt and pepper if desired.
- Add aromatics and veggies: Stir in garlic and ginger.Cook 30–60 seconds until fragrant. Add bell pepper and water chestnuts (if using). Cook 2–3 minutes until just tender but still crisp.
- Sauce it up: Pour in the teriyaki sauce.Bring to a simmer, then stir in the cornstarch slurry. Cook 1–2 minutes until glossy and thick enough to coat the chicken. If it gets too thick, add a splash of water or broth.
- Finish and taste: Stir in half the green onions.Taste and adjust: add a pinch more honey for sweetness, vinegar for brightness, or sriracha for heat.
- Assemble: Spoon the teriyaki chicken into lettuce leaves. Top with carrots, remaining green onions, and sesame seeds. Add optional cucumbers or a squeeze of lime.
- Serve right away: Lettuce wraps are best enjoyed immediately while crisp and juicy.
Keeping It Fresh
- Storage: Refrigerate the chicken mixture in an airtight container for up to 4 days.Keep lettuce leaves washed, dried, and wrapped in paper towels in a separate container.
- Reheating: Warm chicken gently on the stovetop over low heat with a splash of water, or microwave in short bursts. Avoid reheating the lettuce.
- Make-ahead tips: Mix the sauce up to a week ahead. Chop veggies 1–2 days in advance.Assemble just before serving to keep the lettuce crisp.
- Freezing: The cooked chicken mixture freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently. Add fresh green onions and carrots after reheating for crunch.
Health Benefits
- Lean protein: Chicken provides muscle-supporting protein with fewer calories than many beef-based fillings.
- Lower-carb option: Lettuce wraps replace tortillas or rice, helping reduce overall carbs without sacrificing flavor.
- Micronutrients: Bell peppers and carrots bring vitamin C, vitamin A, and fiber.Ginger and garlic add antioxidants.
- Control over ingredients: Making your own teriyaki means you can limit sodium and sugar. Using low-sodium soy sauce helps keep salt in check.
Pitfalls to Watch Out For
- Watery filling: If you don’t reduce the sauce enough, the mixture can get runny. Simmer until glossy and thick, and drain any excess moisture from veggies before adding.
- Soggy lettuce: Wet leaves wilt fast.Dry them thoroughly and assemble right before eating.
- Overcrowding the pan: Too much chicken at once steams instead of browns. Cook in two batches if needed for better texture and flavor.
- Too salty or too sweet: Taste as you go. Balance salt with a splash of water or extra broth; balance sweetness with more vinegar or lime juice.
- Heat level: Add chili sauce gradually.It’s easy to add more spice, hard to take it away.
Variations You Can Try
- Ground turkey or tofu: Swap chicken for ground turkey or crumbled extra-firm tofu. Press tofu to remove moisture before cooking.
- Pineapple teriyaki: Add 1/2 cup small diced pineapple to the pan for a sweet, tropical bite. Reduce honey slightly to balance.
- Miso boost: Whisk 1 teaspoon white miso into the sauce for extra umami and body.
- Veggie-forward: Bulk up with finely chopped mushrooms, zucchini, or snap peas.Sauté until moisture cooks off.
- Gluten-free: Use tamari instead of soy sauce and check that your mirin and sriracha are gluten-free.
- Spicy teriyaki: Add gochujang or chili crisp for a deeper, spicy kick.
FAQ
Can I use store-bought teriyaki sauce?
Yes. Choose a low-sodium brand and taste before adding. If it’s very sweet, balance with a splash of rice vinegar and a little water to thin.
You can still use a cornstarch slurry if you want a thicker glaze.
What’s the best lettuce for wraps?
Butter lettuce is soft and cup-shaped, making it the easiest to fill. Little gem and Boston lettuce also work well. Romaine hearts are fine for a boat-style wrap with extra crunch.
How do I make this spicier?
Add sriracha, chili-garlic sauce, or a spoon of chili crisp to the sauce.
For table-side heat, offer sliced jalapeños or crushed red pepper so everyone can customize.
Can I make this without cornstarch?
You can reduce the sauce longer to thicken naturally, or use arrowroot or tapioca starch in the same 1:1 swap. Add these slurries at a low simmer to prevent clumping.
Is this recipe good for meal prep?
Absolutely. Cook the chicken mixture and portion it into containers.
Pack lettuce and toppings separately to keep them fresh. Reheat the filling and assemble just before eating.
What sides go well with these wraps?
Try steamed edamame, simple cucumber salad with rice vinegar, or a bowl of brown rice if you want something more filling. Miso soup also pairs nicely.
In Conclusion
Teriyaki Chicken Lettuce Wraps bring big takeout flavor with a lighter, fresher feel.
They’re easy to make, endlessly customizable, and perfect for busy nights or casual gatherings. With a glossy homemade sauce and crisp lettuce, each bite hits that sweet, savory, and crunchy note. Keep the ingredients simple, taste as you go, and enjoy a hands-on meal that’s as fun as it is flavorful.
