We love lettuce wraps for something light and crunchy that is packed full of flavor. These Teriyaki Chicken Lettuce Wraps are protein packed, a great way to use leftover chicken, have lots of veggies and uses our homemade healthier teriyaki sauce. These high protein lettuce wraps are so easy to prepare and ready in just 10 minutes.
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We love a wrap, as they are so versatile. But, when we want something a little lighter, and lower in carbs, we make lettuce wraps. They have so much crunch, hold together really well and they look really good too.
We are also always looking for new ways to use up leftover chicken. Once a week we roast a whole chicken to use in meals like tacos, sandwiches and salads. But we always make sure we have extra for lettuce wraps. A high protein meal option and our kids love to build their own as well.
Looking for other lettuce wraps recipes? Why not try our Low Carb Lettuce Wrap Sandwich or our Asian Lettuce Wraps?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Chicken - We made these using leftover chicken. We just shredded up some chicken breast. You can fry up some diced chicken first before making this, but that would add to the cooking time.
- Teriyaki sauce - We used our homemade Healthier Teriyaki Sauce. You can use store bought if you like, which would be quicker, but it would change the nutritional information. We always have some of our homemade sauce in the fridge to make quick and easy meals.
- Lettuce - You either need iceberg lettuce or little gem lettuce leaves. Something sturdy. Romaine would work too.
- Veggies - Carrot, red bell pepper, red cabbage and cucumber go into these lettuce wraps, but there are lots more options listed below.
- Sesame seeds - These are sprinkled on before serving, but they are optional.
Variations
Tortilla wraps - If you didn't want a low carb version, then you could serve all the toppings in a flour tortilla wraps and roll it up.
Rice - If you wanted to make this a bit easier to eat, then you could chop everything up and serve it on rice or noodles.
Veggies - The great thing about these chicken lettuce wraps is that there are so many options when it comes to vegetables. You can add mushrooms, water chestnuts, kale, zucchini (courgette), eggplant (aubergine) or broccoli.
How To Make Chicken Teriyaki Lettuce Wraps
- Step 1: Shred the cooked chicken and put it in a frying pan with the teriyaki sauce. Heat through over a medium-high heat - about 3 minutes.
- Step 2: In the lettuce cups, add the red cabbage, carrot, cucumber and red pepper.
- Step 3: Top it with the teriyaki chicken mixture and sprinkle the sesame seeds on top.
Serving Suggestions
We just add a sprinkling of sesame seeds on top before serving. But for extra flavor and crunch you can add some chopped scallions (spring onions) and some chopped fresh cilantro (coriander).
If you like a kick of heat, then you can either add some slices of fresh red chili, or a drizzle of your favorite hot sauce like sriracha.
Some crushed cashews or peanuts on top is really nice for an added crunch as well.
Dannii's Top Tips
- Don't load too much filling into each lettuce leaf, as they are not quite as sturdy as a flour tortilla and they are a bit messier to eat.
- Feel free to adjust the homemade teriyaki sauce to add more or less garlic and ginger, depending on what you like.
- You could make meat free versions of these teriyaki chicken lettuce wraps by using tofu rather than chicken.
Frequently Asked Questions
Once made, these teriyaki lettuce wraps will keep in an airtight container in the fridge until the next day. However the lettuce will start to get soggy any longer than that.
Yes, you can use ground chicken and fry it in some oil until cooked through and then add the sauce and follow the recipe as normal. You could use ground turkey too.
More Teriyaki Recipes
If you've tried these Teriyaki Lettuce Wraps, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Teriyaki Chicken Lettuce Wraps
Ingredients
- 120 g (4.25 oz) of Cooked chicken breast - shredded
- 2 tablespoons of Teriyaki sauce
- 6 Little gem lettuce leaves - approx 12g/0.4oz per leaf
- 1 Carrot - small; grated
- 1 Red bell pepper - small, diced
- 60 g (0.66 cups) of Red cabbage - shredded
- 0.5 Cucumber - diced
- 1 tablespoon of Sesame seeds
Instructions
- Shred 120 g of Cooked chicken breast and put it in a frying pan with 2 tablespoons of Teriyaki sauce. Heat through over a medium-high heat - about 3 minutes.
- In 6 Little gem lettuce leaves, add 1 Carrot, 1 Red bell pepper, 60 g of Red cabbage and 0.5 Cucumber.
- Top it with the teriyaki chicken and sprinkle 1 tbsp of Sesame seeds on top.
Recipe Tips
- Don't load too much filling into each lettuce leaf, as they are not quite as sturdy as a flour tortilla and they are a bit messier to eat.
- Feel free to adjust the homemade teriyaki sauce to add more or less garlic and ginger, depending on what you like.
- You could make meat free versions of these teriyaki chicken lettuce wraps by using tofu rather than chicken.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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