Start with crisp butter lettuce, quick-seared chicken, and glossy teriyaki — these lettuce wraps come together in less than 20 minutes for a bright, hands-on dinner that feels both light and satisfying. They’re perfect for weeknights, lunchboxes, or a do-it-yourself appetizer spread at a casual gathering. If you like hands-off ideas for busy nights, consider a slow-cooker alternative like slow-cooker teriyaki chicken for meal prep that makes weekday life easier.
Why you’ll love this dish
These wraps balance sweet-salty teriyaki with fresh crunchy vegetables and cooling lettuce — no rice required. They’re quick to make, easy to scale, and naturally low-carb if you skip the rice. Parents appreciate that diced chicken and familiar flavors are generally kid-approved, while home cooks like the small cleanup and fast cook time.
“A perfect weeknight dinner: fast, flavorful, and everyone builds their own wrap.” — a reader-tested favorite
This recipe is also forgiving: use whatever crunchy veg you have, swap lettuce types, and dial up or down the sauce to match personal taste.
Preparing Teriyaki Chicken Lettuce Wraps
This is a straight-ahead sauté and assemble recipe. You’ll briefly aromatize oil with garlic and ginger, brown the chicken in a single layer for good caramelization, finish with teriyaki to glaze, stir in vegetables off the heat, then spoon into chilled lettuce cups. Expect about 15–20 minutes active time from stove to table.
What you’ll need
- 1 lb boneless, skinless chicken breast, diced into 1/2-inch pieces
- 3–4 tablespoons teriyaki sauce (adjust to taste)
- 8–12 large lettuce leaves (Romaine or Butter/Bibb work best)
- 1 medium carrot, shredded
- 1 bell pepper, diced
- 2 green onions, thinly sliced (reserve a few for garnish)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1–2 tablespoons neutral oil for cooking (canola, vegetable, or grapeseed)
- Sesame seeds (optional, for garnish)
Notes and substitutions:
- Use low-sodium teriyaki if you want tighter control over salt.
- Ground or shredded rotisserie chicken can substitute for diced breast to save time; reduce initial browning time.
- Swap in thinly sliced cabbage or cucumber for extra crunch.
Step-by-step instructions
- Chill your lettuce leaves in the fridge while you cook; cold leaves crisp up and hold filling better.
- Heat a large skillet over medium and add 1–2 tablespoons neutral oil. Heat until shimmering but not smoking.
- Add the minced garlic and ginger. Sauté 30–45 seconds until aromatic — don’t let them burn.
- Return the pan to medium heat. Spread the diced chicken in a single layer and let it brown undisturbed for 2–3 minutes. Browning adds flavor.
- Stir and cook another 3–4 minutes, stirring occasionally, until the chicken is nearly cooked through.
- Pour in 3–4 tablespoons teriyaki sauce and stir to coat the chicken. Cook until the chicken reaches an internal temperature of 165°F (use an instant-read thermometer) and the sauce is glossy and slightly reduced.
- Remove the pan from heat. Stir in the shredded carrot, diced bell pepper, and most of the green onions so they stay crisp. Taste and add a splash more teriyaki if desired.
- Spoon the mixture into chilled lettuce leaves. Top with remaining green onions and sesame seeds. Serve immediately.
Best ways to enjoy it
- Serve as a main with a simple side of steamed edamame or jasmine rice for those who want a heartier meal.
- For a party platter, arrange the wrapped leaves on a board with extra toppings (pickled ginger, sliced radishes, or chopped peanuts).
- Pair with a crisp, citrusy white wine or a light lager to cut through the sweet glaze.
Storage and reheating tips
- Refrigeration: Store cooked chicken mixture in an airtight container for up to 3–4 days. Keep lettuce separate and assemble just before serving to avoid sogginess.
- Freezing: You can freeze the cooked chicken (without lettuce) for up to 2 months. Thaw overnight in the fridge and reheat gently. Texture of some vegetables may soften after freezing — add fresh shredded carrot when serving.
- Reheating: Reheat on the stovetop over medium-low, stirring until heated through and glossy. Add a splash of water or extra teriyaki if it looks dry. Avoid microwaving lettuce-filled wraps.
Pro chef tips
- Brown in a single layer: Don’t overcrowd the pan — good sear = better flavor. Work in batches if needed.
- Use an instant-read thermometer: Chicken is safely cooked at 165°F; visual cues alone can mislead.
- Keep veg crunchy: Add shredded carrot and raw bell pepper off the heat so they retain texture.
- Chill the leaves: Cold lettuce prevents wilting and improves the bite of the wrap.
- Sauce control: Start with 3 tablespoons of teriyaki, taste, then add the fourth if you want a saucier wrap.
Creative twists
- Peanut-teriyaki: Stir a teaspoon of smooth peanut butter into the teriyaki for nutty depth. Top with chopped peanuts.
- Spicy heat: Add sriracha or a chopped jalapeño to the chicken while cooking for a kick.
- Vegetarian swap: Use diced firm tofu, pressed and pan-fried, in place of chicken.
- Seafood option: If you prefer fish, brush the glaze on fillets and serve in lettuce — see an oven-baked example like baked teriyaki salmon for proportions and timing.
- Make it meal-prep friendly: Keep components separate (protein, veg, lettuce) and assemble before eating.
Common questions
Q: How long does this take from start to finish?
A: About 15–20 minutes active cook time plus a few minutes to assemble. Quick enough for a busy weeknight.
Q: Can I use chicken thighs instead of breast?
A: Yes — boneless, skinless thighs are more forgiving and stay juicier. Dice them the same size and monitor doneness; they may take a minute or two longer.
Q: Is this recipe gluten-free?
A: Standard teriyaki sauce often contains soy sauce (wheat). Use a gluten-free teriyaki or tamari-based sauce to make the recipe gluten-free.
Q: Can I prep ahead?
A: Prep the chicken and veggies, refrigerate separately, and assemble just before serving. Lettuce should stay chilled until assembly.
Q: Any low-sodium tips?
A: Choose low-sodium teriyaki and add a squeeze of orange or rice vinegar to brighten flavor without extra salt.
Q: What lettuce works best?
A: Butter/Bibb and small romaine leaves are ideal because they cup well and have a tender yet sturdy texture.
Enjoy the snap of fresh lettuce, the sweet-savory teriyaki, and the speed of a dish you’ll want to make again and again.
Print
Teriyaki Chicken Lettuce Wraps
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Low-Carb
Description
Quick and easy teriyaki chicken lettuce wraps that are perfect for a bright, hands-on dinner, ready in less than 20 minutes.
Ingredients
- 1 lb boneless, skinless chicken breast, diced into 1/2-inch pieces
- 3–4 tablespoons teriyaki sauce (adjust to taste)
- 8–12 large lettuce leaves (Romaine or Butter/Bibb work best)
- 1 medium carrot, shredded
- 1 bell pepper, diced
- 2 green onions, thinly sliced (reserve a few for garnish)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1–2 tablespoons neutral oil for cooking (canola, vegetable, or grapeseed)
- Sesame seeds (optional, for garnish)
Instructions
- Chill your lettuce leaves in the fridge while you cook; cold leaves crisp up and hold filling better.
- Heat a large skillet over medium and add 1–2 tablespoons neutral oil. Heat until shimmering but not smoking.
- Add the minced garlic and ginger. Sauté 30–45 seconds until aromatic — don’t let them burn.
- Return the pan to medium heat. Spread the diced chicken in a single layer and let it brown undisturbed for 2–3 minutes. Browning adds flavor.
- Stir and cook another 3–4 minutes, stirring occasionally, until the chicken is nearly cooked through.
- Pour in 3–4 tablespoons teriyaki sauce and stir to coat the chicken. Cook until the chicken reaches an internal temperature of 165°F (use an instant-read thermometer) and the sauce is glossy and slightly reduced.
- Remove the pan from heat. Stir in the shredded carrot, diced bell pepper, and most of the green onions so they stay crisp. Taste and add a splash more teriyaki if desired.
- Spoon the mixture into chilled lettuce leaves. Top with remaining green onions and sesame seeds. Serve immediately.
Notes
Use low-sodium teriyaki for a healthier option and feel free to swap in crunchy vegetables like cabbage or cucumber.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian