Teriyaki Chicken Lettuce Wraps is a great recipe to use up leftover shredded chicken. Teriyaki seasoning, chicken, mixed with garlic, carrots, onions, water chestnuts, and more. Serve over lettuce, rice, or even cauliflower rice for a lower-carb option.
If you want to whip up an easy dinner that the whole family enjoys, this recipe is a must. Also, check out my skinny chicken enchiladas, grilled lemon pepper chicken, or even chicken and dumplings.
Teriyaki Chicken Lettuce Wraps
This lettuce wrap is one that beats ordering takeout from your favorite restaurant. If you have a craving for a tasty lettuce wrap you got to give this teriyaki one a try.
More Wrap Recipes
- P.F. Chang’s Lettuce Wraps
- Sheet Pan Fajita Lettuce Wraps
- Apple Pecan Chicken Salad
- Southwest Chicken Wraps
What Do I Need For Chicken Lettuce Wraps
- Shredded chicken
- Sesame oil, divided
- Minced garlic
- Shredded carrots
- Green onion
- Red bell pepper
- Chopped mixed nuts ice cream topping
- Sliced water chestnuts
- Teriyaki marinade
- Romaine, green leaf, or butter lettuce leaves
- Sesame seeds
How To Make Teriyaki Chicken Wraps
Grab a skillet and add in your oil and heat over medium heat. Then you will add in the frozen chicken and cook for around 2-3 minutes to warm it up.
Remove chicken from the pan add in the garlic and the green onions. Saute till it is fragrant, this takes about a minute. Then add in bell peppers, water chestnuts, and cook for 2 minutes.
Stir in some of your teriyaki sauce, carrots, and heat until well heated. Stir in your chicken, and then serve on lettuce wraps. Garnish with sesame seeds and the chopped nuts.
What lettuce works best for lettuce wraps?
Butter lettuce, iceberg, or romaine lettuce are the best options for making lettuce wraps. While other lettuce varieties work, you will find these three are the most used. Pile some meat mixture in a leaf, fold it, and eat like it was a tortilla.
Can I use ground chicken in this lettuce wrap?
If you want go ahead and use ground chicken instead of frozen. It is versatile and you are welcome to use whatever you want. Just cook your chicken until it is fully cooked. Remove from the pan and then finish the recipe as directed.
Meal Prep And Storage
If you enjoy meal prepping this chicken wrap is great. Cook up the meat and then store it in single-serve containers. Then store your lettuce separately. Then heat up the chicken, then top your lettuce, and dive in!
This tastes great leftover. Or you can even eat it cold straight from the fridge if you would like. The chicken will store for a few days in the fridge. Use your best judgment in terms of if you need to toss out.
In terms of freezing, you can freeze leftover chicken as well. I don’t see why you would have issues with it. We haven’t frozen it but just store it properly and reheat it when you are ready to eat.
Teriyaki Chicken Lettuce Wraps
Teriyaki Chicken Lettuce Wraps is a great recipe to use up leftover shredded chicken. Teriyaki seasoning, chicken, mixed with garlic, carrots, onions, water chestnuts, and more. Serve over lettuce, rice, or even cauliflower rice for a lower-carb option.
Ingredients
- 1 ½ lbs frozen cooked shredded chicken
- 2 tbsp sesame oil, divided
- ½ tsp minced garlic
- 2/3 cup shredded carrots
- 1 cup green onion, diced
- 1 red bell pepper seeded and diced
- 2/3 cup chopped mixed nuts ice cream topping
- 1 8 oz. can sliced water chestnuts, drained and chopped
- 1 cup teriyaki marinade and sauce, divided
- Romaine, green leaf, or butter lettuce leaves
- 2 tbsp sesame seeds, if desired, for garnish
Instructions
- In a large skillet, heat 1 tbsp sesame oil over medium heat.
- Add the frozen chicken and cook for 2 minutes or until warmed through. Remove
from pan and put in large mixing bowl. In the same skillet, heat the other 1
tbsp of sesame oil over medium-high heat, add garlic and 2/3 cup of green
onions. - Sauté for one minute. Add bell pepper and water chestnuts and cook an
additional 2 minutes. - Stir in 2/3 of the teriyaki sauce, saving the rest for drizzling on the finished chicken.
- Stir in chicken and carrots, mixing thoroughly until well heated. Serve over lettuce leaves and garnish with chopped nuts and sesame seeds.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 466Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 95mgSodium: 2118mgCarbohydrates: 26gFiber: 4gSugar: 16gProtein: 37g