Plated teriyaki chicken lettuce wraps with sesame seeds and green onion garnish

Teriyaki Chicken Lettuce Wraps That Are So Good, You’ll Forget Takeout Exists

Bycraftersbuzz

So… You Think Lettuce Wraps Are Boring? Think Again.

You know that moment when you’re trying to eat “healthy” but all you really want is something sticky, saucy, and wildly addictive? Enter: Teriyaki Chicken Lettuce Wraps. Yes, we said lettuce, but hang tight. This isn’t some sad desk salad. These wraps slap. Like, fight-you-for-the-last-one slap.

They’ve got the sweet-savory magic of teriyaki sauce, juicy chicken, and the crisp crunch of fresh lettuce. Oh, and they take less time to make than it takes to rewatch The Office (again). So put down that menu, Brenda. We’ve got you.

Why These Teriyaki Chicken Lettuce Wraps Are Life

  • Flavor Bomb: Sweet, salty, garlicky teriyaki chicken in every. single. bite.
  • No Fork Required: Eat with your hands and feel fancy while doing it.
  • Meal-Prep Gold: Make once, devour all week.
  • Impress Your Guests: Everyone thinks they’re hard. (They’re not.)
  • Healthy-ish: Because it’s wrapped in lettuce, it cancels out the sugar, right?

Ingredients (aka The Dream Team)

Teriyaki chicken lettuce wraps served on wooden platter with side dipping sauce Save Pin
  • 1 lb ground chicken (sub: ground turkey or tofu for a veg version)
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1/3 cup soy sauce (or tamari for gluten-free vibes)
  • 3 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tsp cornstarch + 2 tbsp water (for that thick, glossy sauce)
  • 1/2 cup chopped green onions
  • 1/4 cup shredded carrots
  • 1/4 cup chopped water chestnuts (optional but so crunchy)
  • Butter lettuce leaves or romaine hearts
  • Toasted sesame seeds and extra green onions for garnish

Kitchen Gadgets & Gizmos Used

(Feel free to click and add to cart, because let’s be honest—you need more kitchen toys.)

  • Nonstick skillet or wok
  • Wooden spatula (for all the stirring and flipping)
  • Garlic press (because ain’t nobody got time to mince)
  • Small whisk (to mix that slurry like a pro)
  • Measuring spoons & cups
  • Mixing bowl
  • Tongs (for serving those wraps like a boss)

How To Make Teriyaki Chicken Lettuce Wraps (Without Crying)

  1. Heat olive oil in a skillet over medium heat. Toss in the garlic and ginger and sauté till fragrant (aka your kitchen smells like heaven).
  2. Add the ground chicken. Break it up with your spatula. Cook until browned and fully cooked.
  3. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and the cornstarch slurry (cornstarch + water). Pour it into the skillet.
  4. Let the sauce simmer. Watch it thicken like your favorite drama series plot.
  5. Stir in green onions, carrots, and water chestnuts. Cook for another 2-3 minutes. Turn off the heat.
  6. Spoon the teriyaki chicken mixture into lettuce leaves. Garnish with toasted sesame seeds and extra green onions.
  7. Serve immediately. Or stand at the counter and inhale them. No judgment.

Calories & Nutritional Info (Per Wrap, Approx.)

Close-up of saucy teriyaki chicken wrapped in crisp lettuce, garnished with sesame and scallions Save Pin
  • Calories: ~170
  • Protein: 14g
  • Carbs: 9g
  • Fat: 8g
  • Fiber: 1g
  • Sugar: 5g (from honey)

Common Mistakes to Avoid (Don’t Be That Guy)

  • Skimping on garlic and ginger: They’re the flavor MVPs. Don’t do them dirty.
  • Not draining the chicken: If it’s too watery, your sauce won’t stick.
  • Overcooking the sauce: If it looks like glue, you went too far. Thick, not paste.
  • Using iceberg lettuce: It breaks like my willpower at a buffet. Go butter lettuce or bust.
  • Skipping the cornstarch slurry: You’ll end up with soup, not sauce. Ew.

Variations & Customizations

  1. Keto Queen? Swap the honey for monk fruit sweetener. Still sweet, zero guilt.
  2. Spicy Addict? Add sriracha or chili flakes to the sauce. Go wild.
  3. Meatless Monday? Use crumbled tofu or tempeh. It soaks up flavor like a champ.

FAQ: Teriyaki Chicken Lettuce Wraps

1. Can I make Teriyaki Chicken Lettuce Wraps ahead of time? Yes! Just store the filling separately and assemble when ready to serve so the lettuce doesn’t get soggy.

2. What kind of lettuce is best? Butter lettuce is the GOAT. Soft, flexible, and doesn’t fall apart mid-bite.

3. Can I freeze the filling? Yep. Let it cool, store in a sealed container, and freeze for up to 2 months.

4. Are Teriyaki Chicken Lettuce Wraps gluten-free? Only if you use tamari instead of soy sauce and double-check all packaged ingredients.

5. Can I use store-bought teriyaki sauce? Sure. But making it yourself? 10x better and not full of weird preservatives.

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6. How do I keep the lettuce from tearing? Use fresh, crisp lettuce and pat it dry. Wet lettuce = tragedy.

7. What goes well with these wraps? Steamed rice, miso soup, or a quick cucumber salad. Or just more wraps.

Final Thoughts (aka Lettuce Wrap It Up)

If you’re still reading and not in your kitchen, I’m mildly offended. These Teriyaki Chicken Lettuce Wraps are easy, fun, and ridiculously tasty. And once you try them, you’ll wonder why you ever settled for soggy takeout.

Make ’em, eat ’em, tag me in your messy, glorious creations. Because let’s face it, you’re gonna need napkins.

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